Jerusalem artichoke balls

This is a slightly unusual, but delicious, way of preparing Jerusalem artichokes.

Preparation Time: 20 Mins

Cooking Time: 20 Mins

Total Time: 70 Mins

Ingredients

For 4 servings…

230 gms          Jerusalem artichokes  - skinned

  Salt              

For the batter

110 gms          Flour        

1 pinch            Salt          

½ tbs             Olive oil    

  Beer             

1                    Egg white  

For deep frying

  Oil                

Method

To prepare the artichokes…

Use only large artichokes.  Wash them, trim them into balls and place in fast-boiling, slightly-salted water for 6-8 mm.  They should be cooked but still firm.  Drain them immediately and place them in a clean cloth to dry.

To prepare the batter…

Put the flour, oil and salt together and work up to a very thick paste with small additions of beer. Leave for at least 30 minutes to rest.

Then at moment of frying mix the egg white – beaten stiff - into the batter.

To cook the balls…

Heat the oil to 190°C.  Dip each artichoke ball into the batter.  Using a skewer is a good way of doing this - and use a fork to push off the ball into the hot oil.  Turn them until each ball is puffy and golden brown.  Drain on absorbent kitchen paper and pile up on a heated dish.

Variations

Water can be used in the batter instead of the beer.