Jerusalem Artichoke Fritters
This is modified from another recipe at KI. Grating chokes is a lot of work. I steam them and blend them, and it makes an easier-to-work-with batter. If you want it vegan, just leave out the eggs and substitute your favorite vegan binding ingredient.
- 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
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.