Jerusalem Artichokes Fried. Recipe

History of Jerusalem Artichokes Fried Recipe:

Jerusalem artichokes, also known as sunchokes, are a unique and delicious vegetable that has been used in cooking for centuries. Despite the name, they have no relation to the city of Jerusalem or artichokes; they are actually a type of sunflower native to North America. The first European settlers, upon discovering this crop, named it Jerusalem artichoke due to its similar taste to the artichoke when cooked.

Jerusalem artichokes have a distinctive flavor, slightly sweet and nutty, with a texture similar to potatoes. They are rich in fiber, vitamins, and minerals, making them a healthy choice for any recipe. One popular way to enjoy Jerusalem artichokes is to fry them, creating a crispy and flavorful dish that can be served as a snack or a side dish.

Fun Fact: Jerusalem artichokes are not only delicious but also highly nutritious. They contain inulin, a type of dietary fiber that acts as a prebiotic, supporting the growth of beneficial bacteria in the gut. These tubers are also a good source of potassium, iron, and vitamin C.

Now, let's dive into the recipe for Jerusalem Artichokes Fried:

- 1 pound Jerusalem artichokes
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cold sparkling water
- Vegetable oil, for frying


1. Start by preparing the Jerusalem artichokes. Scrub them well to remove any dirt, as the skins are edible. You can leave the skins on for extra texture and nutrients, or peel them if you prefer a smoother finish.

2. Slice the Jerusalem artichokes into thin rounds, about 1/4 inch thick. Parboiling the slices will help to soften them slightly before frying. Place the slices in a pot of boiling water for about 3-4 minutes, then drain and pat dry with a paper towel.

3. In a mixing bowl, combine the flour, paprika, salt, and black pepper. Whisk in the sparkling water gradually until a smooth batter forms. The carbonation in the sparkling water helps to create a lighter and crispier coating for the fried Jerusalem artichokes.

4. Heat vegetable oil in a deep fryer or a large, deep skillet to around 350°F (175°C). Make sure there is enough oil to fully submerge the Jerusalem artichoke slices.

5. Dip each parboiled Jerusalem artichoke slice into the batter, ensuring it is fully coated. Gently shake off any excess batter before carefully placing it into the hot oil. Fry the slices in batches, making sure not to overcrowd the pan, for approximately 3-4 minutes, or until they turn golden brown and crispy.

6. Use a slotted spoon or tongs to transfer the fried Jerusalem artichoke slices onto a plate lined with paper towels. This will help to absorb any excess oil and keep them crispy.

7. Optional: Season the fried Jerusalem artichoke slices with a sprinkle of salt immediately after removing them from the oil. This will enhance the flavor even more.

8. Serve the Jerusalem artichokes fried as a delightful appetizer, snack, or as a side dish alongside a main course. They pair well with a variety of dipping sauces, such as aioli, tartar sauce, or ketchup.

Fun Fact: In addition to being fried, Jerusalem artichokes can be enjoyed raw in salads or roasted in the oven. They can also be pureed into soups or mashed as a potato substitute.

Now that you've mastered the art of Jerusalem Artichokes Fried, why not explore other recipes that showcase this versatile ingredient? Some popular dishes include Jerusalem artichoke soup, roasted Jerusalem artichokes with herbs, or even pickled Jerusalem artichokes. The possibilities are endless when it comes to this delicious and often overlooked vegetable.

Enjoy your crispy and flavorful Jerusalem Artichokes Fried!



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