| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
|
Essnce01 |
3 |
servings |
INGREDIENTS
| 1 |
lb |
Jerusalem artichokes; peeled, and |
|
|
Sliced 1/2" thick |
|
|
Vegetable oil; for deep-frying |
| 2 |
c |
Flour; divided |
| 2 |
ts |
Baking powder |
| 3 |
tb |
Peanut oil |
| 1 |
c |
Warm beer |
| 1/2 |
ts |
Salt |
| 2 |
|
Egg whites |
| 2 |
tb |
Chopped parsley; for garnish |
| 1 |
c |
Tomato sauce; for dipping |
INSTRUCTIONS
In a large pot of boiling salted water blanch Jerusalem artichoke
slices, drain and transfer to a bowl of ice water to cool. In a
deep-fryer heat oil to 360 degrees. Mix 1 3/4 cups flour, baking
powder, peanut oil, beer, and salt together until smooth. In another
bowl beat egg whites with a pinch of salt to stiff peaks. Gently fold
whites into batter. Drain artichokes, pat dry and dredge them lightly
in remaining flour. Drop them into batter, allow excess batter to
drip off and deep-fry until golden-brown, 1 to 2 minutes. Drain and
season with salt and pepper. Serve immediately, garnished with
parsley sprigs, with tomato sauce for dipping. This recipe yields 3
to 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2146 broadcast 05-12-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
05-18-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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