Jerusalem Artichoke Fritters

• 1/2 pound Jerusalem artichokes, scrubbed
• 1 carrot, peeled
• 3 shallots, thinly sliced
• 2 tablespoons yellow cornmeal
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• Fresh black pepper to taste
• Tabasco to taste
• 2 eggs
• 3 tablespoons chopped chives
• 1/2 cup sour cream
• 1 tablespoon fresh lime juice
• Peanut oil for frying

1. Heat oven to 250 degrees.
2. Grate Jerusalem artichokes and carrot into a mixing bowl.
3. Add shallots.
4. Stir together cornmeal, flour, salt and baking powder, and stir in, mixing well.
5. Season with pepper and Tabasco to taste.
6. Add eggs, and mix thoroughly.
7. Combine chives, sour cream and lime juice, and set aside.
8. Pour oil 1/2 inch deep into a large skillet.
9. Heat over medium-high heat until sizzling.
10. Drop mixture in by tablespoons, flattening slightly.
11. Fry until crisp and golden brown, turning once.
12. Transfer to oven on a baking sheet lined with paper towel while frying more.
13. Serve with sour cream mixture.

artichokes, carrot, shallots, yellow cornmeal, flour, salt, baking powder, fresh black pepper, eggs, chives, sour cream, lime juice, peanut oil

Taken from cooking.nytimes.com/recipes/7292 (may not work)