Jerusalem Artichoke Pancake with Avocado Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 5 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 ml buttermilk
- 0.5 ½ cube yeast
- 200 g Jerusalem artichoke
- 200 g flour
- 2 egg (s)
- 4 tablespoon oil
- thyme
- 1 avocado (s)
- 100 g sour cream
- 1 clove garlic
- 1 box cress
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Stir yeast into a little lukewarm buttermilk and let rise. Whisk eggs, flour and remaining buttermilk together. Add the yeast mixture. Let the dough rest for about 30 minutes.
- Peel the Jerusalem artichoke tubers thinly, wash and grate. Add to the batter and season with salt and chopped thyme.
- Put the oil in a pan, heat it up and fry about 8 small buffers from the batter.
- Halve the avocado, remove the skin and core. Puree the pulp together with the sour cream, a clove of garlic, salt and pepper.
- Serving: 2 buffers each on a plate, on top a dollop of cream with a bunch of cress on top.
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