Deep-fried Jerusalem artichoke (Topinambour)

Ingredients

• 7 Jerusalem artichoke (about 500g) - cut into 4 to 5 mm slice

- Ingredient A (For the filling) -
• 2 onion - finely chopped - drain well
• 1 tuna can - (net weight : 280g)
• 1/2 tsp fine salt
• 35g mayonnaise
• 1 tbsp corn starch
• 2 eggs
• 60ml 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!

https://www.atelierlalune.com/2018/03/deep-fried-jerusalem-artichoke-topinambour/

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