Jerusalem Artichoke Fritters

Ingredients

• 6 whole Jerusalem artichokes, large (Choose large specimens; they will be par-boiled before cutting)
• 1 batch batter (Enough batter to coat all the artichoke strips; use a simple coating batter)

Instructions

1. 1Scrub the 6 large Jerusalem artichokes thoroughly under cold running water to remove any dirt. Place them whole into a large pot and cover generously with cold water. Bring to the boil over high heat, then reduce to a steady simmer. Cook for approximately 15–20 minutes, or until they are three-quarters cooked — a skewer or knife tip should meet a little resistance in the centre when inserted. The artichokes must not be fully soft, or they will fall apart when sliced and fried. Drain and set aside until cool enough to handle.
2. 2Once the par-boiled artichokes are cool enough to handle, peel away the skins if desired (they will come off easily at this stage). Using a sharp knife on a stable chopping board, cut each artichoke into long strips approximately a quarter of an inch (about 6 mm) thick. Try to keep the strips a uniform thickness so they cook evenly in the pan.
3. 3Prepare your batch of batter and place it in a wide, deep bowl so the strips can be easily coated. Working with one strip at a time, lower each artichoke strip into the batter and turn gently to ensure it is evenly and thoroughly coated on all sides. Allow any excess batter to drip back into the bowl before moving on to frying. Keep the coated strips separate on a plate as you work.
4. 4Heat a generous amount of oil in a deep frying pan or wide saucepan over medium-high heat until it is hot enough to sizzle immediately when a drop of batter is added. Carefully lower the batter-coated artichoke strips into the hot oil in small batches — do not overcrowd the pan, as this will lower the oil temperature and result in soggy fritters. Fry each batch, turning once with tongs or a slotted spoon, until the batter is a deep golden colour on all sides. Remove and drain on a plate lined with kitchen paper. Serve immediately, either alone as a light dish or arranged in a pyramid as a centrepiece garnish.