Jerusalem Artichoke Fritters

By Regina Schrambling

Total Time
35 minutes
Rating
5(52)
Notes
Read community notes

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
  • ½pound Jerusalem artichokes, scrubbed
  • 1carrot, peeled
  • 3shallots, thinly sliced
  • 2tablespoons yellow cornmeal
  • ¼cup flour
  • ½teaspoon salt
  • ½teaspoon baking powder
  • Fresh black pepper to taste
  • Tabasco to taste
  • 2eggs
  • 3tablespoons chopped chives
  • ½cup sour cream
  • 1tablespoon fresh lime juice
  • Peanut oil for frying
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

464 calories; 36 grams fat; 9 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 10 grams polyunsaturated fat; 31 grams carbohydrates; 3 grams dietary fiber; 11 grams sugars; 7 grams protein; 399 milligrams sodium

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.

Ratings

5 out of 5
52 user ratings
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Cooking Notes

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.

RJH

It says 1/4 cup flour.

Paige

I don't see flour on the Ingredients list, but Step 1 calls for "Stir together cornmeal, flour, salt and baking powder..." So what -- 1 cup?

brooklyn lakwachera

Yummy! I doubled this recipe. Instead of sour cream, yogurt worked well too. And yes, what a riff on latkes!

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.

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.

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