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Categories:Viewed: 72 - Published at: 7 years ago
Ingredients
- 1 lb jerusalem artichokes, peeled, and sliced 1/2" thick vegetable oil, for deep-frying
- 2 c. flour, divided
- 2 tsp baking pwdr
- 3 Tbsp. peanut oil
- 1 c. hot beer
- 1/2 tsp salt
- 2 x egg whites
- 2 Tbsp. minced parsley, for garnish
- 1 c. tomato sauce, for dipping
Method
- In a large pot of boiling salted water blanch Jerusalem artichoke slices, drain and transfer to a bowl of ice water to cold.
- In a deep-fryer heat oil to 360 degrees.
- Mix 1 3/4 c. flour, baking pwdr, peanut oil, beer, and salt together till smooth.
- In another bowl beat egg whites with a healthy pinch of salt to stiff peaks.
- Gently fold whites into batter.
- Drain artichokes, pat dry and dredge them lightly in remaining flour.
- Drop them into batter, allow excess batter to drip off and deep-fry till golden brown-brown, 1 to 2 min.
- Drain and season with salt and pepper.
- Serve immediately, garnished with parsley sprigs, with tomato sauce for dipping.
- This recipe yields 3 to 4 servings.
