Pan-Fried Sunchokes

Servings: 2

Author:

Prep Time
10 minutes

Cook Time
20 minutes

Side Dish Appetizer

Mediterranean

sunchokes Jerusalem artichokes

Instructions

1 Firmly scrub each sunchoke to remove any residual soil. There is no need to peel
the sunchokes, but you might want to cut off any of the small nubbins and save
those for a salad or soup.

Note: When I pick out my sunchokes, I try to choose ones with as few nobs and
nubbins as possible. This makes them easier to wash and clean.
2 Slice sunchokes into ⅛ inch rounds. It's important to thinly slice the sunchokes
so they get nice and crispy while frying.
3 Heat oil in a heavy skillet. Lay several paper towels on a plate to absorb
excess oil after frying.
4 Pan-fry the sunchokes in two batches.

Place half of the sliced sunchokes in the heated oil and fry until light-brown
on one side. Flip them over and fry the other side until light brown for a total
of about 3- 4 minutes per side.
5 Using a metal spatula, remove the sunchokes and place them on the paper towels.
Pat the top with another paper towel to remove excess oil.
6 To serve, place sunchokes in a bowl and sprinkle generously with Maldon or
coarse salt. Serve with ketchup, salsa, or your choice of dipping sauce.
7 These pan-fried sunchokes can be served alone as a side dish, on top of a salad,
or as a soup garnish. They add flavor and heft to any dish or make a yummy
snack.