Batter Fried Sunchokes and Information on sunchokes

[Guest guest]

I haven't tried this recipe but I found this and some information for you.

HB

 

Batter Fried Sunchokes

 

Yield: 6 servings

 

2 cups water, divided

2 Tbsp. lemon juice

1 1/2 lbs. sunchokes

1 cup powdered milk

3/4 cup flour

Salt and pepper to taste

1 1/2 tsp. Mrs. Dash or another herb blend

Olive oil

 

Mix the lemon juice and 1 cup water in a bowl. Set aside.

Wash, peel (or not) and slice the sunchokes 1/4 inch thick, lengthwise. Place

them in a bowl with lemon water until ready to cook.

Mix the milk, the remaining 1 cup water, flour, salt, pepper and seasonings with

a spoon or a spatula. (The batter will not be thick.)

Put the olive oil to a depth of about 1/2 inch in an 8-inch frying pan and heat.

Dry a small quantity of sunchokes on a paper towel, batter and fry them until

golden-brown, turning once.

 

____________________

 

How to choose sunchokes

 

• Look for firm tubers with no visible bruises or cuts.

• Avoid tubers with shriveled skins or sprouts.

• Light brown skins tinged red or yellow are good – think the color of

ginger roots with a bit of variation.

• Greenish color on the surface is bad – or in the flesh, for that matter.

• Tubers vary in diameter and length, but generally they’re on the small

side – 4 to 6 inches in length and less than 2 inches in diameter.

• The tubers cannot help being knobby – but some varieties are less knobby

than others, so don’t judge a tuber by its contours alone.

 

How to use sunchokes

 

Sunchokes offer unlimited opportunities for eating – appetizers, snacks,

salads, soups, as a side vegetable or as a potato substitute. Raw sunchokes

slice, dice, shred and still keep their shape for salads. Steamed, baked,

boiled, broiled or grilled, earthy sunchokes shine. Here are a few tips for

handling them:

 

• Store unwashed sunchokes in the crisper bin of the refrigerator, wrapped

loosely in paper towels, for one to two weeks.

• Sunchokes only need a light scrub with a vegetable brush as the skin is

sweet and edible.

• If you must peel, use a gentle touch with the vegetable peeler. Sometimes,

knocking protruding knobs off the tuber makes peeling easier.

• Cook first, peel later is also an option to make removing skins easier, like

potatoes or beets, except the skins don’t slip easily. You have to coax them

with the peeler, but they offer less resistance.

• Like potatoes, sunchokes turn color when exposed to air. Toss with

acidulated water (1 to 2 cups cold water, 1 tablespoon lemon or lime juice) when

serving sunchokes raw for appetizers, snacks or salads.

• A dash of vinegar, lemon or cream of tartar added to cooking water can help

prevent turning for steamed or boiled sunchokes.

• Sunchokes steam in less time than potatoes – seven to 15 minutes or less.

Boiled, they cook in six to 10 minutes or so. Remove from heat as soon as you

can pierce the skin easily with a knife. Overcooked sunchokes will turn mushy.

• Use sunchokes in roasted vegetable combinations with winter squash, sweet

potatoes, beets, parsnips and rutabagas, but add them to the pan in the last 20

minutes of cooking.

[Guest guest]

That sounds really good! I'll try that tonight, when the house cools

off.

 

Thank you

Michelle

 

In , HB <haggis_the_baggis wrote:

>

> I haven't tried this recipe but I found this and some information

for you.

> HB

>

> Batter Fried Sunchokes

>

> Yield: 6 servings

>

> 2 cups water, divided

> 2 Tbsp. lemon juice

> 1 1/2 lbs. sunchokes

> 1 cup powdered milk

> 3/4 cup flour

> Salt and pepper to taste

> 1 1/2 tsp. Mrs. Dash or another herb blend

> Olive oil

>

> Mix the lemon juice and 1 cup water in a bowl. Set aside.

> Wash, peel (or not) and slice the sunchokes 1/4 inch thick,

lengthwise. Place them in a bowl with lemon water until ready to

cook.

> Mix the milk, the remaining 1 cup water, flour, salt, pepper and

seasonings with a spoon or a spatula. (The batter will not be thick.)

> Put the olive oil to a depth of about 1/2 inch in an 8-inch frying

pan and heat.

> Dry a small quantity of sunchokes on a paper towel, batter and fry

them until golden-brown, turning once.

>

>

____________________

>

> How to choose sunchokes

>

> • Look for firm tubers with no visible bruises or cuts.

> • Avoid tubers with shriveled skins or sprouts.

> • Light brown skins tinged red or yellow are good †" think the

color of ginger roots with a bit of variation.

> • Greenish color on the surface is bad †" or in the flesh, for

that matter.

> • Tubers vary in diameter and length, but generally they’re on

the small side †" 4 to 6 inches in length and less than 2 inches in

diameter.

> • The tubers cannot help being knobby †" but some varieties are

less knobby than others, so don’t judge a tuber by its contours

alone.

>

> How to use sunchokes

>

> Sunchokes offer unlimited opportunities for eating †" appetizers,

snacks, salads, soups, as a side vegetable or as a potato substitute.

Raw sunchokes slice, dice, shred and still keep their shape for

salads. Steamed, baked, boiled, broiled or grilled, earthy sunchokes

shine. Here are a few tips for handling them:

>

> • Store unwashed sunchokes in the crisper bin of the

refrigerator, wrapped loosely in paper towels, for one to two weeks.

> • Sunchokes only need a light scrub with a vegetable brush as the

skin is sweet and edible.

> • If you must peel, use a gentle touch with the vegetable peeler.

Sometimes, knocking protruding knobs off the tuber makes peeling

easier.

> • Cook first, peel later is also an option to make removing skins

easier, like potatoes or beets, except the skins don’t slip easily.

You have to coax them with the peeler, but they offer less

resistance.

> • Like potatoes, sunchokes turn color when exposed to air. Toss

with acidulated water (1 to 2 cups cold water, 1 tablespoon lemon or

lime juice) when serving sunchokes raw for appetizers, snacks or

salads.

> • A dash of vinegar, lemon or cream of tartar added to cooking

water can help prevent turning for steamed or boiled sunchokes.

> • Sunchokes steam in less time than potatoes †" seven to 15

minutes or less. Boiled, they cook in six to 10 minutes or so. Remove

from heat as soon as you can pierce the skin easily with a knife.

Overcooked sunchokes will turn mushy.

> • Use sunchokes in roasted vegetable combinations with winter

squash, sweet potatoes, beets, parsnips and rutabagas, but add them

to the pan in the last 20 minutes of cooking.

>