Jerusalem Artichoke Fritters Food

JERUSALEM ARTICHOKE FRITTERS WITH CRANBERRIES AND ALMONDS

Steps:

• Shred the Jerusalem artichokes through the large holes of a box grater and into a large bowl. Stir in the eggs, scallions, cranberries, almonds, flour, cornmeal, caraway seeds, salt, and pepper to form a thick but even batter.
• Pour about 1 inch of oil into a large, high-sided saute pan. Clip a deep-frying thermometer to the inside of the pan and heat the oil over medium heat to 350°F.
• Scoop up 1/4 cup of the batter, plop it into the hot oil, and flatten it into a 1/2-inch-thick patty (tip: use the bottom of the measuring cup). Drop the patty in the oil and make a couple more. (No crowding!) Cook until browned and crisp, about 6 minutes, turning once. Adjust the burner heat to keep the oil's temperature constant. Use a slotted spatula to transfer the patties to a wire rack set over paper towels. Continue frying the rest of the patties.

JERUSALEM ARTICHOKE STEW

Steps:

• Rinse, trim and cut the scallions diagonally into thin rings. Rinse the sage leaf and pat dry. Rinse, peel and cut the Jerusalem artichoke stems into bite-sized pieces.
• Place the ghee in a saucepan and sauté the scallions together with the sage briefly. Rinse the amaranth in a colander, drain well and add to the mixture. Add the curry powder and tomato paste and cook everything briefly. Then add the Jerusalem artichokes and pour in the broth. Cook for about 20 minutes covered.
• Season with salt and garam masala. Serve sprinkled with chives.

ARTICHOKE FRITTERS

Steps:

• Pour 3 inches of vegetable oil into a heavy bottomed pot and place over medium heat until a bread cube placed in the oil browns within 1 minute.
• Coarsely chop the artichokes (or alternatively crush by hand) and put them in a large mixing bowl. Add the garlic and scallions, milk, egg, lemon zest and lemon juice. Mix the flour, baking powder, salt and pepper in a separate bowl and quickly mix the dry ingredients into the artichoke mix. Drop the fritters by the heaping tablespoonful into the hot oil and fry until golden brown, about 5 minutes. Work in batches until all the batter is used. Keep warm in a low oven until ready to serve. Immediately before serving, squeeze a little fresh lemon juice over all and hit with a bit of kosher salt. Serve with a dollop of Lemon Cream on top, if desired.
• Whisk all ingredients together in a small bowl. Refrigerate until ready to serve.

JERUSALEM ARTICHOKE FRITTERS RECIPE

Steps:

• Steam the artichokes and potatoes for about 20 minutes, then put in the blender and liquify with the steaming water Add green onions, peppers, flour, salt and spices and toss to mix. Stir in eggs and mix well. Heat the oil until the surface ripples in a large skillet over medium-high heat. Place about 1/2 cup of the dough in the hot oil. Fry until the batter is crisp and brown, about 2 minutes on each side. Drain on paper towels while repeating with the remaining batter. Serve hot. This recipe yields 6 servings. Each serving: 176 calories; 5 grams protein; 14 grams carbohydrates; 1 gram fiber; 11 grams fat; 2 grams saturated fat; 106 mg. cholesterol; 322 mg. sodium.

JERUSALEM ARTICHOKE FRITTERS

Steps:

• 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.