Potato and Jerusalem Artichoke Pancakes

Jerusalem Artichokes (or Sunchokes) are a versatile root vegetable.  They can be eaten raw, or cooked like a potato … scrubbed and roasted with olive oil, salt & pepper.  They can also be combined in a 1/3 choke to 2/3 potato ratio, giving a new flavor to traditional potato dishes.  

2 pounds potatoes, scrubbed

1 pound Jerusalem artichokes, scrubbed 

1 small onion 

2 medium eggs, beaten 

1 1/2 cups dry pancake mix 

1 teaspoons salt

1/2 teaspoon ground black pepper

Canola oil



1. Using a food processor or hand grater, grate the potatoes, chokes and onion. 

2. In a large bowl combine grated veggies, eggs, pancake mix, salt and pepper.

3. Heat a few tablespoons of oil in a large skillet.

4. Spoon potato mixture into skillet and cook as you would pancakes.

5. Cook for 3 to 4 minutes on each side.

Garnish Options:  Traditional Potato pancakes are often served with applesauce and sour cream on the side.  However you can also try them with a topping of mixed herb pesto, grated cheese of your choice, or marinara sauce.

Variation:  We’ve heard this recipe is good with zuchini too!

About blackdirtrecipes

W. Rogowski Farm - helping you make the best from your seasonal produce and CSA Membership.
This entry was posted in Cooked Vegatables, Jerusalem Artichoke, Potato. Bookmark the permalink.

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