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.
Ingredients
- ½ pound Jerusalem artichokes, scrubbed
- 1 carrot, peeled
- 3 shallots, thinly sliced
- 2 tablespoons yellow cornmeal
- ¼ cup flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- Fresh black pepper to taste
- Tabasco to taste
- 2 eggs
- 3 tablespoons chopped chives
- ½ cup sour cream
- 1 tablespoon fresh lime juice
- Peanut oil for frying
- Nutritional Information
Nutritional analysis per serving (4 servings)
473 calories; 36 grams fat; 8 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 10 grams polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 7 grams protein; 107 milligrams cholesterol; 403 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Heat 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.
- Combine chives, sour cream and lime juice, and set aside.
- Pour 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.
35 minutes
Dining and Cooking