Jerusalem Artichoke Fritters

By Regina Schrambling

Published March 13, 2001

Total Time
35 minutes
Rating
5(69)
Comments
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The fritters in this recipe are almost better cold than hot, making them ideal to prepare ahead of time. Jerusalem artichokes — a knobby, sweetly versatile vegetable — require no peeling, only a good scrub with a stiff vegetable brush, cutting down on prep time. You’ll grate them into a bowl with the rest of your ingredients, season to taste and fry over medium heat until they’re golden brown. Serve them with a sour cream dipping sauce, and your guests will clamor for more.

Featured in: Funny Name, Versatile Vegetable

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Ingredients

Yield:4 servings

  • ½ pound Jerusalem artichokes, scrubbed

  • 1 carrot, peeled

  • 3 shallots, thinly sliced

  • 2 tablespoons yellow cornmeal

  • ¼ cup flour

  • ½ teaspoon salt

  • ½ teaspoon baking powder

  • Fresh black pepper to taste

  • Tabasco to taste

  • 2 eggs

  • 3 tablespoons chopped chives

  • ½ cup sour cream

  • 1 tablespoon fresh lime juice

  • Peanut oil for frying

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

31 grams carbs; 97 milligrams cholesterol; 474 calories; 16 grams monosaturated fat; 10 grams polyunsaturated fat; 9 grams saturated fat; 37 grams fat; 3 grams fiber; 430 milligrams sodium; 7 grams protein; 11 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Step 2

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

  3. Step 3

    Pour oil ½ 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.

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Ratings

5 out of 5
69 user ratings
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Comments

Brian

I swapped out the sour cream for greek yogurt. These were great - light and crispy, even after 30 mins warming in the oven. Highly recommend.

bonnie

I got Jerusalem artichokes (also known as sunchokes) in my CSA and didn’t know what to do with them... stumbled upon this gem and was delighted by these latke-esque delights. Used Greek yogurt, scallions and lemon rather than sour cream, chives and lime. So delicious.

Moriah

I had a version of these with a tahini sauce that was incredible. Hoping these are similar!

Orly

So delicious!! Definitely double the recipe because it gets eaten fast! So much better than latkes. Flavor has depth!

RJH

It says 1/4 cup flour.

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