You will need
- For the pancakes:
- 4-5 tubers topinambour;
- 2-3 medium carrots;
- 2 eggs;
- 2 tbsp flour;
- vegetable oil;
- For the sauce:
- 100 g sour cream 10 -15% fatness;
- 2 yolks;
Thoroughly rinse the tubers of the topinambour with a brush for vegetables. Cut the tips and remaining roots. The nodded shape complicates cleaning of tubers, but you can do the following: lower them for a few minutes into boiling water and then cold, and then scrape the skin with a knife.
Peeled tubers place briefly in cold water, add citric acid at the tip of the knife. This is necessary to prevent the topinambour from acquiring a bluish hue.
Wash the carrots and peel from the peel. Young fruits suffice with a knife, and the old skin needs to be cut off. Don’t forget to remove the bottom and top tips of the fruit.
Rub on a shallow grater topinambour and carrots, combine in a bowl and stir. Lightly whisk the eggs, salt, add to the vegetables and stir again. Stick the pre-sifted flour. Keep in mind that its quantity may vary more or less, because it depends on the properties of the flour itself, so when mixing, focus on the thickness of the dough.
Put the resulting mass on a pan with heated vegetable oil, fry the fritters over a light heat for 5-7 minutes on each side. Remove the finished fritters from the pan, put on a plate and serve with sour cream or sauce: boil 2 eggs, separate the yolks, spread them with sour cream or natural yogurt, salt and well stir.
Topinambur fritters and carrots will acquire a savory taste if you add finely chopped onions or garlic to the dough. An unusual note can give a grated apple. But in any case the consistency of the dough will turn out more liquid, so don’t forget to increase the amount of flour.
Keep in mind that eating topinambour can sometimes cause flatulence, so it is recommended to add greens (dill, parsley, cilantro), as well as various spices and seasonings (cumin, coriander, cloves, etc.), which can be used as part of dough or sauce.