- Prep: –
- Cook Time: –
- Total: –
- Serving: Makes 4 servings
Some say Jerusalem artichoke, others say sunchoke. These versatile root vegetables - in season October through March - have a crisp texture and can be added to salads, side dishes and sautes.
- 1 pound Jerusalem artichokes, sliced 1/2-inch thick
- Vegetable oil for frying
- 2 cups flour, divided
- 2 teaspoons baking powder
- 3 tablespoons peanut oil
- 1 cup beer at room temperature
- 1/2 teaspoon salt
- 2 egg whites
- 1 cup tomato sauce for dipping
- Peanut or vegetable oil for frying
- Cook artichokes in a large pot of boiling salted for water for 5 minutes. Using a slotted spoon, transfer artichokes to an ice water bath.
- Combine 1-3/4 cups flour, baking powder, peanut oil, beer and salt in a large bowl, mixing until smooth.
- In a separate bowl, whisk egg whites with a dash of salt until stiff peaks are made. Fold egg whites into batter. Drain artichokes and pat dry. Dust artichokes slices with the rest of the flour and then dip them into the batter.
- Heat peanut or vegetables oil in a large skillet over medium-high heat. Fry artichoke slices for 1 to 2 minutes per side or until golden. Drain on paper towels. Sprinkle with salt. Serve with tomato sauce.