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Jerusalem Artichoke Fritters

5.0(68)

The fritters in this recipe are almost better cold than hot, making them ideal to prepare ahead of time. Jerusalem artichokes — a knobby, sweetly versatile vegetable — require no peeling, only a good scrub with a stiff vegetable brush, cutting down on prep time. You’ll grate them into a bowl with the rest of your ingredients, season to taste and fry over medium heat until they’re golden brown. Serve them with a sour cream dipping sauce, and your guests will clamor for more.

by Regina Schrambling

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Dinner, Appetizer

Servings

4 servings

Total time

35 min

Calories / serving

474 kcal

Ingredients (14)

serves

1/2 pound Jerusalem artichokes, scrubbedjerusalem-artichoke
1 carrot, peeledcarrot
3 shallots, thinly slicedshallot
2 tablespoons yellow cornmealcornmeal
1/4 cup flourflour
1/2 teaspoon saltsalt
1/2 teaspoon baking powderbaking-powder
Fresh black pepper to tastepepper
Tabasco to taste
2 eggsegg
3 tablespoons chopped chiveschive
1/2 cup sour creamsour-cream
1 tablespoon fresh lime juicelime-juice
Peanut oil for fryingpeanut

Instructions (3 steps)

01Heat oven to 250 degrees. Grate Jerusalem artichokes and carrot into a mixing bowl. Add shallots. Stir together cornmeal, flour, salt and baking powder, and stir in, mixing well. Season with pepper and Tabasco to taste. Add eggs, and mix thoroughly.
02Combine chives, sour cream and lime juice, and set aside.
03Pour oil 1/2 inch deep into a large skillet. Heat over medium-high heat until sizzling. Drop mixture in by tablespoons, flattening slightly. Fry until crisp and golden brown, turning once. Transfer to oven on a baking sheet lined with paper towel while frying more. Serve with sour cream mixture.

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Rich recipe — supports nutrition-aware planning.