Jerusalem Artichoke Chips in Deep Fryer
Ingredients
- 200 gram Jerusalem Artichokes
- 10 gram Lemon Juice
- Oil neutral tasting, for deep frying
- Salt to taste
Instructions
- Start by peeling your Jerusalem artichokes.
- Cut them into slices as thin as possible. It’s easiest to use a mandoline, but if you're particularly skilled with your chef's knife, that can work too.
- Next, place the slices in a bowl with ice-cold water and lemon juice. Let them sit for about an hour.
- Then, transfer the slices to a clean cloth and pat them until they’re dry.
- Pour the oil into your deep fryer and heat it to 180°C (356°F).
- When the oil is hot, add the Jerusalem artichoke slices. Fry only a small portion at a time to prevent the oil temperature from dropping too much. They only need a couple of minutes, so keep an eye on them. They're nearly done when they start to wrinkle slightly.
- Place the slices on a piece of paper towel or a clean cloth and pat them to remove excess oil. Sprinkle salt on them and let them rest for a few minutes before serving to ensure they get really crispy.
