JERUSALEM ARTICHOKE FRITTERS WITH CRANBERRIES AND ALMONDS
Although preparing a fried first course can be nerve-racking at a dinner party, you just might want to throw caution to the wind for these little bits of crunchy bliss, made with savory Jerusalem artichokes and peppery scallions to contrast with the sour fresh cranberries. It's all spiked with caraway seeds for a beery, aromatic push that actually keeps the others flavors more distinct. (These fritters would also be a great Thanksgiving starter!) This recipe is excerpted from Vegetarian Dinner Parties. Read our review.
Provided by Bruce Weinstein
Categories Appetizers
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 6
JERUSALEM ARTICHOKE FRITTERS RECIPE
Provided by tixrus-2
Number Of Ingredients 11
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
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
ARTICHOKE FRITTERS
Provided by The Hearty Boys
Categories appetizer
Time 45m
Yield about 15 fritters
Number Of Ingredients 18
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.
BAKED JERUSALEM ARTICHOKES WITH BREAD CRUMBS, THYME AND LEMON
Steps:
- Preheat your oven to 230C/450F.Gas 8. In a bowl mix together your creme fraiche, lemon juice, garlic, half the thyme and most of the Parmesan, and season well to taste. Thin out with around 6 to 8 tablespoons of water and throw in the sliced Jerusalem artichokes. Mix well and place everything in an ovenproof baking dish. Cover with tin foil and bake for 35 minutes.
- Mix the bread crumbs, the remaining thyme and some salt and pepper with a touch of olive oil. Remove the artichokes from the oven, discard the foil and sprinkle the remaining Parmesan over the top. Then sprinkle the flavored bread crumbs over the Parmesan. Use up all the bread crumbs. Bake in the oven for about15 minutes until the bread crumbs are golden. If you're in a pokey pokey kind of mood you can poke the artichokes about a bit so some of the bread crumbs fall underneath them. This makes it look more rustic instead of like a crumble.
ROASTED JERUSALEM ARTICHOKES (OR SUNCHOKES)
This is a super-easy way to cook these vegetables if you've never tried them before and by far my favorite. Jerusalem artichokes, or sunchokes, are starchy tubers like potatoes and turnips. When roasted, the skin becomes flaky and the flesh becomes tender, but the taste of a sunchoke is slightly nutty and sweet. Cooked sunchokes are best when eaten within 2 days. When raw, they store well in your fridge's vegetable bin, wrapped loosely in a paper towel. Enjoy!
Provided by qwertycook
Categories Appetizers and Snacks
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
- Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
- Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.
Nutrition Facts : Calories 449.9 calories, Carbohydrate 21.9 g, Fat 40.7 g, Fiber 2.7 g, Protein 2.6 g, SaturatedFat 5.7 g, Sodium 86.9 mg, Sugar 11 g
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