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
Get your first box and connect to the seasons and the land!
This weeks box stars
Carbassa
Enciam
Maravella
Bleda
De Colores
Espinacs
Enciam
Arena
Lambs Lettuce
Col Kale
Cavolo Nero
Mizuna
Enciam Japonés