Jerusalem Artichoke Pancakes

Neither from Jerusalem, nor from the artichoke family, these misshapen knobs are actually the roots of a type of sunflower. Their name derived from a mispronunciation of girasole-- Italian for sunflower-- and the resemblance of their nutty flavor to the meat of the artichoke. Here they are shredded to make a wonderful riff on the potatoes latkes. They're also a terrific accompaniment for roast poultry and braised meats. Once you've shredded the Jerusalem artichokes, work quickly so they won't darken and become very watery.

1 small onion
1 ½ pounds of Jerusalem artichokes, scrubbed
1 large egg, lightly beaten
½ cup of all-purpose flour
1 tablespoon of pure maple syrup
1 tablespoon of walnut or hazelnut oil (Optional) -- I used hazelnut
1 ½ teaspoons of kosher salt
1/8 teaspoon of freshly ground black pepper
A pinch of cayenne
1/8 teaspoon of freshly grated nutmeg
¼ cup of vegetable oil, or more as needed
1 tablespoon of butter

Using the shredder attachment, grate the onion in a food processor or through the largest holes of a hand grater, and transfer to a large bowl. Do the same with the Jerusalem artichokes. Add the egg to the bowl and stir with a wooden spoon or spatula until well blended. Add the flour and stir in lightly; do not overwork. Add the maple syrup and the nutmeg, if using, and season with the salt, and the black pepper, cayenne, and nutmeg. Form into 8 or 9 equal pancakes, about 3 inches in diameter and a ½ inch thick. Place each pancake on a cookie sheet lined with wax paper. Heat the vegetable oil and butter in a large heavy-bottomed skillet or on a griddle over medium heat. Working in batches, cook the pancakes until golden brown, about 5 to 7 minutes per side. You may need to adjust the heat as you work to avoid browning the outside of the pancakes too much before the inside cooks through. If the pan or griddle gets dry, add up to one more tablespoon of oil. Place the cooked pancakes on a plate lined with paper towels to drain, and cover loosely with foil to keep warm until ready to serve.

From Second Helpings from Union Square Cafe by Danny Meyer and Michael Romano