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!)
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.
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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?