[WATCH] Deep-fried Jerusalem artichoke crisps
Watch Sean Gravina deep-fry Jerusalem artichoke skins to make impressive crisps that will be great as a garnish on pasta and rice dishes or salads or they make a fantastic bar snack.
2 January 2015, 4:00pm
Rachel Zammit Cutajar
Rachel Zammit Cutajar
Watch Sean Gravina make crisps out of Jerusalem artichoke skins
Deep-fried Jerusalem artichoke crisps
Ingredients
- Roasted Jerusalem artichokes
- Vegetable oil, for deep-frying
- Salt
Method
- Pre-heat a deep-fryer or deep saucepan of vegetable oil to 180°C.
- Cut the roasted Jerusalem artichokes in half and remove the soft insides, reserving this for use in another dish.
- Put the skins in the hot oil and fry for 1 to 2 mins until crisp.
- Drain on kitchen paper.
- Season with coarse sea salt and serve.
This recipe first appeared on Gourmet Today TV, aired on TVM on 2 January, 2015.
Rachel Zammit Cutajar graduated in economics from the University of Malta...
