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Dans la lune

March 26, 2018

Deep-fried Jerusalem artichoke (Topinambour)

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Deep-fried Jerusalem artichoke (Topinambour)

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Serving Size
5 to 6 people
Prep Time
50 minutes
Cook Time
30 minutes
Total Time
1 hour, 20 minutes
Deep-fried Jerusalem artichoke (Topinambour)

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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