JERUSALEM ARTICHOKE FRITTERS
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.
Provided by Regina Schrambling
Categories dinner, appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 464, UnsaturatedFat 25 grams, Carbohydrate 31 grams, Fat 36 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 9 grams, Sodium 399 milligrams, Sugar 11 grams, TransFat 0 grams
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