Les Beignets de Topinambours

Artichoke fritters

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

Artichokes also appear as an hors d’oeuvre tossed in mayonnaise but even more popular is to make them into beignets, those delicious deep-fried morsels which are especially French.


  • 350 g (¾ lb) Jerusalem artichokes


Peel the artichokes, and put them to cook in salted, boiling water for just long enough to soften – watch them as they easily overcook. Drain and leave them to cool before slicing them into rounds.

Make the frying batter by sieving the flour before mixing into it the oil and salt and just enough warm water to have a smooth cream a little thicker than pancake batter. Leave this to rest f