Ingredients
- 500.0 g Jerusalem Artichokes
- 2.0 piece Eggs
- 4.0 tbsp Flour
- 1.0 tsp Baking Powder
- 1.0 to taste Salt and Pepper
- 1.0 drizzle Oil for Frying
Instructions
- Grate topinambo and squeeze out excess moisture.
- Mix with eggs, flour, baking powder, salt, and pepper until combined.
- Heat oil in a frying pan over medium-high heat.
- Drop tablespoon-sized dollops of batter into hot oil.
- Flatten slightly and fry until golden brown on both sides.
- Drain on paper towels.
- Serve hot as a side dish or snack.
Change how you cook
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Onions
White
Pepper
de Girona
Chard
Rainbow
Aubergine
varied
Celery
local
Thyme
