Mix the lemon juice and 1 cup water in a bowl. Set aside.
Wash, peel (or not) and slice the sunchokes 1/4 inch thick, lengthwise. Place them in a bowl with lemon water until ready to cook.
Mix the milk, the remaining 1 cup water, flour, salt, pepper and seasonings with a spoon or a spatula. (The batter will not be thick.)
Put the olive oil to a depth of about œ inch in an 8-inch frying pan and heat.
Dry a small quantity of sunchokes on a paper towel, batter and fry them until golden-brown, turning once.
*Olive oil may be mixed half and half with vegetable oil or canola oil.
**Or another seasoning blend of your choice
2 cups water, divided
2 Tbsp. lemon juice
1½ lbs. sunchokes
1 cup powdered milk
¾ cup flour
Salt and pepper to taste
1½ tsp. Vegetable Blend Herb Seasoning from Our Garden**
Olive oil*
2 Tbsp. lemon juice
1½ lbs. sunchokes
1 cup powdered milk
¾ cup flour
Salt and pepper to taste
1½ tsp. Vegetable Blend Herb Seasoning from Our Garden**
Olive oil*
This article appears in Sep 1-30, 2006.