Fried Jerusalem Artichokes
How do you cook crispy oven-baked Jerusalem artichokes?
Peel and cut the Jerusalem artichokes, keeping them in lemon water to prevent oxidation. Dry them well and mix with olive oil, rosemary and breadcrumbs. Cook in an air fryer or preheated oven at 180°C for 20 minutes until tender inside and golden outside.
A delicious and different way to try this wonderful tuber, with so many beneficial properties for our health. It helps fight anemia, constipation, tiredness and stress, helps boost the immune system, among other benefits.
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Servings: Serves 4
Ingredients
- 500 g Jerusalem artichokes
- Juice of one lemon
- Extra virgin olive oil
Instructions
Place all the Jerusalem artichokes in a bowl with water to clean off as much soil and dirt as possible.
Peel them one by one and immediately place them in the water. This prevents them from darkening.
Discard the dirty water and immediately add clean water, rinse well and fill the bowl again with water, then add the lemon juice.
Start preheating the air fryer or a regular oven (with a tray lined with parchment paper) to 180°C (350°F). Take them out one by one, cut them into pieces that are not too small, and place them back into the bowl of lemon water.
Once this step is finished, remove them and dry them well.
Once dry, place them in a bowl, pour in a couple of tablespoons of extra virgin olive oil and mix well.
Add a couple of tablespoons of rosemary and a couple of tablespoons of breadcrumbs.
When the air fryer or oven has reached temperature, add the Jerusalem artichokes and cook for 15-20 minutes, until they look golden.
They will be soft inside and crispy outside. Note: I did not add salt out of personal preference, because I like to taste the tuber itself, but if you wish, sprinkle a pinch of salt at the end of cooking. Serve very hot.
Enjoy your meal!
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- 500 g Jerusalem artichokes
- Juice of one lemon
- Extra virgin olive oil