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Ingredients
- 1 lb jerusalem artichokes, peeled, and sliced 1/2" thick vegetable oil, for deep-frying
- 2 c. flour, divided
- 2 tsp baking pwdr
- 3 Tbsp. peanut oil
- 1 c. hot beer
- 1/2 tsp salt
- 2 x egg whites
- 2 Tbsp. minced parsley, for garnish
- 1 c. tomato sauce, for dipping
Directions
- In a large pot of boiling salted water blanch Jerusalem artichoke slices, drain and transfer to a bowl of ice water to cold.
- In a deep-fryer heat oil to 360 degrees. Mix 1 3/4 c. flour, baking pwdr, peanut oil, beer, and salt together till smooth. In another bowl beat egg whites with a healthy pinch of salt to stiff peaks. Gently fold whites into batter.
- Drain artichokes, pat dry and dredge them lightly in remaining flour. Drop them into batter, allow excess batter to drip off and deep-fry till golden brown-brown, 1 to 2 min. Drain and season with salt and pepper. Serve immediately, garnished with parsley sprigs, with tomato sauce for dipping.
- This recipe yields 3 to 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 264g | |
| Recipe makes 3 servings | |
| Calories 477 | |
| Calories from Fat 128 | 27% |
| Total Fat 14.48g | 18% |
| Saturated Fat 2.44g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1661mg | 69% |
| Potassium 394mg | 11% |
| Total Carbs 70.95g | 19% |
| Dietary Fiber 3.6g | 12% |
| Sugars 3.72g | 2% |
| Protein 10.12g | 16% |
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