Recipes for the Web

Barrington Software Incorporated

Jerusalem Artichoke Fritters

Time: 35 minutes

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.

1. 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.

2. Combine chives, sour cream and lime juice, and set aside.

3. 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.

Yield: 4 servings.

NYT 3/14/2001

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