Deep-fried Jerusalem artichoke (Topinambour)
Serving Size
5 to 6 people
Prep Time
50 minutes
Cook Time
30 minutes
Total Time
1 hour, 20 minutes
Ingredients
- 5 to 6 Jerusalem artichoke (about 500g) - cut into 4 to 5 mm slice
- Ingredient A (For the filling) -
- 2 onion - finely chopped - drain well
- 1 or 2 tuna can (depend on the size of can) - (net weight : about 250 to 280g)
- 1 tsp fine salt
- 40g mayonnaise
- 1 tbsp corn starch
- 2 eggs
- 50ml milk
- appropriate quantities of panko/bread crumbs
For the sauce
- 30g mayonnaise
- 10g tuyu or soy sauce
Instructions
- 1. In a bowl, add all the ingredient A and mix well. Set aside. This is your filling mixture.
- 2. Dredge Jerusalem artichoke in the flour, taking care to coat all sides and shake off any excess.
- 3. Combine 2 eggs with milk. On a slice of Jerusalem artichoke, place about 1 to 1.5 tbsp tuna filling mixture and spread. Cover another slice of Jerusalem artichoke on top and press down to make a sandwich!
- 4. Dip it in egg mixture, and finally coat it thoroughly with Panko (bread crumbs).
- 5. Put a tiny amount of panko to check if the oil is ready. If it sizzles, it's ready! (or stick a chopstick in the oil and see if bubbles start to appear around the chopstick). Remove excess panko from your 'sandwiches' and press them gently. Fry them both sides until browned.
- 6. Add the sauce ingredients into a small cup and mix to combine.
- 7. Serve hot with the sauce!
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