Batter Fried Jerusalem Artichokes Recipe

1. 1

   In a large pot of boiling salted water blanch Jerusalem artichoke slices, drain and transfer to a bowl of ice water to cold.

2. 2

   In a deep-fryer heat oil to 360 degrees.

3. 3

   Mix 1 3/4 c. flour, baking pwdr, peanut oil, beer, and salt together till smooth.

4. 4

   In another bowl beat egg whites with a healthy pinch of salt to stiff peaks.

5. 5

   Gently fold whites into batter.

6. 6

   Drain artichokes, pat dry and dredge them lightly in remaining flour.

7. 7

   Drop them into batter, allow excess batter to drip off and deep-fry till golden brown-brown, 1 to 2 min.

8. 8

   Drain and season with salt and pepper.

9. 9

   Serve immediately, garnished with parsley sprigs, with tomato sauce for dipping.

10. 10

    This recipe yields 3 to 4 servings.

No additional tips available.