Batter Fried Jerusalem Artichokes Recipe

• 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

1. In a large pot of boiling salted water blanch Jerusalem artichoke slices, drain and transfer to a bowl of ice water to cold.
2. In a deep-fryer heat oil to 360 degrees.
3. Mix 1 3/4 c. flour, baking pwdr, peanut oil, beer, and salt together till smooth.
4. In another bowl beat egg whites with a healthy pinch of salt to stiff peaks.
5. Gently fold whites into batter.
6. Drain artichokes, pat dry and dredge them lightly in remaining flour.
7. Drop them into batter, allow excess batter to drip off and deep-fry till golden brown-brown, 1 to 2 min.
8. Drain and season with salt and pepper.
9. Serve immediately, garnished with parsley sprigs, with tomato sauce for dipping.
10. This recipe yields 3 to 4 servings.

artichokes, flour, baking pwdr, peanut oil, hot beer, salt, egg whites, parsley, tomato sauce

Taken from cookeatshare.com/recipes/batter-fried-jerusalem-artichokes-80377 (may not work)