Crispy Dredged Jerusalem Artichokes


  • No Jerusalem artichokes? Try with carrots, parsnips, celeriac, butternut squash or beetroots. 
  • No plain flour? Use any flour you have on hand. Gluten free included. 
  • No rosemary? Try with thyme or oregano instead. 
  • No smoked paprika? Use turmeric, chilli powder or garlic powder instead. 

Prep time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes

Servings: 2


350 g Jerusalem artichokes

60 g Plain flour

60 g Milk of choice

60 g Panko breadcrumbs

1 tbsp Rosemary (chopped )

1 tsp Smoked paprika

Salt & pepper

Olive oil

Spicy onion relish


  1. Preheat the oven to 180 C/160 fan/4 gas mark. Cut the Jerusalem artichokes into 1 cm thick slices.
  2. Prepare three containers: one with flour, one with the milk and one with the breadcrumbs, rosemary, paprika, salt and pepper.
  3. Dip the Jerusalem artichokes in flour, milk, breadcrumbs, and then place in a large baking tray.
  4. Drizzle with olive oil and bake for 40-45 minutes, until golden and crisp on the outside and tender inside. Serve with your favourite relish or dipping sauce.
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How to store

Store in an airtight container in the fridge for up to 3 days.


Serve the leftovers chopped in salad recipes, or use as crispy “croutons” for soup recipes.