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Jerusalem artichoke and carrot fritters

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Ingredients for 2 servings:

  • 200 g Jerusalem artichoke
  • 100 g carrot(s)
  • 2 eggs
  • 1 tbsp flour
  • some salt and pepper
  • some nutmeg
  • some caraway powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

From the oven, vegetarian

Peel and grate the Jerusalem artichokes and carrots. Then squeeze out some of the liquid, e.g., using a cheesecloth or a sieve. Whisk the eggs with the flour and mix with the grated vegetables. Season to taste. Drop the mixture by the spoonful onto a baking sheet lined with baking paper and flatten the mounds slightly. Bake at 180 degrees Celsius for about 20-30 minutes. Delicious as a side dish or as a main course with herb quark or yogurt dip.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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