Artichoke fritters

These Jerusalem artichoke beignets or fritters, make a typical and particularly good hors d’œuvre dish.

Preparation Time: 15 Mins

Cooking Time: 10 Mins

Total Time: 1½ Hrs

Ingredients

For 4 servings…

340 gms          Jerusalem artichokes

For the batter

110 gms          Flour        

3 tbs               Olive oil    

                     Salt          

10 cl               Water  - warm         

1                    Egg white  

For frying

                     Oil           

Method

Peel the artichokes and cook them in salted, boiling water for just long enough to soften but do not let them get too soft.  Drain them, leave them to cool and then slice them into 5 mm rounds.

To make the batter…

Sift the flour and them mix into it the oil and salt and just enough warm water to have a smooth cream - a little thicker than pancake batter.  Leave this to rest for an hour or more.

Just before using the batter, whip the egg white stiffly and fold it into the mixture.

To fry the fritters…

Heat the frying oil and when it reached 190°C dip a number of slices of artichoke into the batter and then slide them into the oil.  When they have nicely puffed and turned golden (in 2—3 minutes, drain them and keep them hot while cooking the other slices.

Wine recommendations

A wine that is suitable for an hors d’œuvre.

Conventional

     Mâcon

Interesting

     Beaujolais

     Crémant de Loire

     Pinot Gris

Adventurous

     Amontillado Sherry