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.
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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.
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