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Recipe

Jerusalem Artichoke Fritters with Cranberries and Almonds

Servings: 6

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!)

Ingredients

  • 1 lb. Jerusalem artichokes, scrubbed but not peeled
  • 3 large eggs, at room temperature and lightly beaten in a small bowl
  • 4 scallions, thinly sliced
  • 1/2 cup fresh cranberries, chopped
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup all-purpose flour
  • 2 Tbs. yellow cornmeal
  • 1 tsp. caraway seeds
  • 1 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • Olive oil, for deep-frying (2 to 3 cups)

Preparation

  • 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.

Make Ahead Tips

The batter can be stirred together up to 30 minutes in advance; cover and let stand at room temperature.

Serving suggestion: Serve on a bed of applesauce.

Tip

Jerusalem artichokes, sometimes called “sunchokes,” are the tuber of a common form of North American sunflower. The vegetable is mild and starchy, more earthy than a potato, and sweeter, too. We’d be remiss if we didn’t tell you they can cause gastric upset in some people. You might poll your guests the week before the party, just to be sure.

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