Jerusalem Artichokes, Pried
Ingredients
Directions
Prepare
Peel and slice the Jerusalem artichokes very thin.
Fry
Heat oil in a frying pan until smoking hot.
Carefully add the slices to the hot oil using a frying basket.
Fry until the artichokes are bright and crispy.
Remove from oil and drain on paper towels.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Jerusalem artichokes
- Thin slices crisp up in hot oil, giving a crunchy texture with a tender interior.
The step that matters
Frying in smoking-hot oil. If the oil is not hot enough, the slices absorb oil and turn greasy instead of crisp. Thin slices also brown quickly, so they need close attention to avoid burning before they are crispy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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