4271 Topinambours Frits

Fried Jerusalem Artichokes

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Peel the artichokes, cut into thick slices and cook them in butter. Allow to cool then dip each slice in frying batter and deep fry in hot fat at the last moment.

Arrange on a serviette and garnish with fried parsley.