Jerusalem Artichoke Fritters With Cranberries And Almonds Recipes

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JERUSALEM ARTICHOKE FRITTERS RECIPE



Jerusalem Artichoke Fritters Recipe image

Provided by tixrus-2

Number Of Ingredients 11

3/4 pound Jerusalem artichokes scrubbed
1 bunch green onion trimmed, chopped
1/3 cup minced mixed sweet peppers, chopped
1/2 C flour
3 small potatoes, peeled or not
1/2 teaspoon sea salt
black pepper to taste
1/2 thyme
1/4 teaspoon chilpotle powder
2 eggs lightly beaten
5 tablespoons peanut oil

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



Jerusalem Artichoke Fritters image

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

1/2 pound Jerusalem artichokes, scrubbed
1 carrot, peeled
3 shallots, thinly sliced
2 tablespoons yellow cornmeal
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
Fresh black pepper to taste
Tabasco to taste
2 eggs
3 tablespoons chopped chives
1/2 cup sour cream
1 tablespoon fresh lime juice
Peanut oil for frying

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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