preparing a fried first course can be nerve-racking at a dinner party, you just
might want to throw caution to the wind for these little bits of crunchy bliss,
made with savory Jerusalem artichokes and peppery scallions to contrast
with the sour fresh cranberries. It's all spiked with caraway seeds for a
beery, aromatic push that actually keeps the others flavors more distinct.
(These fritters would also be a great Thanksgiving starter!)
Jerusalem artichokes, scrubbed but not peeled
eggs, at room temperature and lightly beaten in a small bowl
scallions, thinly sliced
fresh cranberries, chopped
sliced almonds, toasted
1 tsp. salt
freshly ground black pepper
for deep-frying (2 to 3 cups)
Jerusalem artichokes through the large holes of a box grater and into a large
Stir in the
eggs, scallions, cranberries, almonds, flour, cornmeal, caraway seeds, salt,
and pepper to form a thick but even batter.
1 inch of oil into a large, high-sided saute pan.
deep-frying thermometer to the inside of the pan and heat the oil over medium
heat to 350°F.
1/4 cup of the batter, plop it into the hot oil, and flatten it into a 1/2-inch-thick
the bottom of the measuring cup).
patty in the oil and make a couple more. (No crowding!)
browned and crisp, about 6 minutes, turning once.
burner heat to keep the oil's temperature constant.
Use a slotted
spatula to transfer the patties to a wire rack set over paper towels.
frying the rest of the patties.
Serve on a
bed of applesauce.
Tips: The batter can be stirred together up to
30 minutes in advance; cover and let stand at room temperature.
artichokes, sometimes called "sunchokes," are the tuber of a
common form of North American sunflower. The vegetable is mild and starchy,
more earthy than a potato, and sweeter, too. We'd be remiss if we didn't tell
you they can cause gastric upset in some people. You might poll your guests the
week before the party, just to be sure.