Sunchokes have a vegetal taste like a cross between potatoes and artichokes. They may look like knobby potatoes, but sunchokes do not contain any starch. Instead, they are rich in inulin, a soluble fiber that provides their earthy, sweet flavor. These sunchokes were pretty crisp and deep golden-brown, but smashing them after the initial frying adds the perfect crisp. This vastly increased the number of edges, nooks, and crannies in each sunchoke, resulting in ultra-crispy, crunchy fried sunchokes. Use a Dutch oven that holds 6 quarts or more for this recipe.
Fried Sunchokes [Vegan]
- 8 cups peanut or vegetable oil for frying
- 2 pounds sunchokes, unpeeled
- Add oil to large Dutch oven until it measures about 1 1/2 inches deep and heat over medium-high heat to 250 degrees. Carefully add sunchokes to oil and cook, stirring occasionally, until tender and knife slips easily in and out of flesh, 30 to 35 minutes.
- Using wire skimmer or slotted spoon, transfer sunchokes to rimmed baking sheet and let cool slightly, about 10 minutes. Space sunchokes evenly over sheet and place second baking sheet on top. Press down firmly on top sheet until sunchokes are flattened to 1/2 inch thickness.
- Meanwhile, heat oil to 375°F degrees. Set wire rack in top sheet and line with triple layer of paper towels. Carefully return sunchokes to oil and fry, stirring occasionally, until deep golden brown and crispy, 5 to 7 minutes. Adjust burner, if necessary, to maintain oil temperature between 350 and 375 degrees. Transfer sunchokes to prepared rack and season with salt and pepper to taste. Serve.
Fried Sunchokes with Old Bay and Lemon Toss fried sunchokes with 2 teaspoons Old Bay seasoning and 1 teaspoon grated lemon zest before seasoning with salt and pepper. Serve with lemon wedges. Fried Sunchokes with Mexican Chile Oil Microwave 2 tablespoons vegetable oil, 1 teaspoon sesame seeds, 1/2 teaspoon cayenne pepper, 1/2 teaspoon ground chipotle chile powder, 1/4 teaspoon garlic powder, 1/8 teaspoon cocoa powder, 1/8 teaspoon table salt, pinch cinnamon, and pinch cumin in large bowl, stirring occasionally, until fragrant and bubbling, 1 to 3 minutes. Toss fried sunchokes with oil mixture before seasoning with salt and pepper. Serve with lime wedges.