+
0 (0)

Categories: Appetizers, Vegetables

Jerusalem artichoke fritters

Jerusalem artichoke fritters
Los Angeles Times

Over lunch the other day a friend mentioned how hard it is to plan a menu for a dinner party anymore with all the food scares and scary diets loose in the land. "You can't serve salmon, you can't serve ... Read more

Total time: 15 to 20 minutes | Serves 4
  • 1/2 pound Jerusalem artichokes, scrubbed and dried
  • 1 green onion, trimmed and chopped
  • 1/3 cup minced red pepper
  • 2 tablespoons flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon herbes de Provence
  • 1/8 to 1/4 teaspoon cayenne
  • 2 eggs, lightly beaten
  • 5 tablespoons peanut oil

Step 1Grate the artichokes into a mixing bowl. Add green onion, red pepper, flour, salt and spices and toss to mix. Stir in eggs and mix well.

Step 2Heat the oil until the surface ripples in a large skillet over medium-high heat. Scoop the batter by tablespoons into the skillet and flatten with a spatula. 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.

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.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Champagne nuts
Plateau de fruits de mer
Lamb frankie
Pasta latkes