Fried Sunchoke Chips With Rosemary Salt Recipes
FRIED SUNCHOKE CHIPS WITH ROSEMARY SALT
Steps:
- Fill large bowl with cold water. Slice sunchokes into thin rounds (about 1/16 inch thick), immediately dropping into bowl of water to prevent browning. Rinse and drain 3 times. Pat very dry with paper towels. Pour enough oil into large deep skillet to reach depth of 1/2 inch. Submerge bulb of deep-fry thermometer into oil; lean top of thermometer against skillet rim. Heat oil to 375°F. Mix 1 tablespoon salt and rosemary in small bowl. Using fingertips, blend well, rubbing salt and rosemary together. Working in batches, fry sunchoke slices until golden brown, stirring occasionally, 3 to 4 minutes. Using skimmer, transfer chips to paper towels to drain. Sprinkle chips with some rosemary salt. DO AHEAD Chips can be made 2 hours ahead. Let stand at room temperature. Mound chips in bowl and serve.
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- In a medium pot, add the oil to come up about half way up the sides. Adjust the heat to medium-low and heat until 375 F. Use a thermometer if you have one.
- For the salt, add the rosemary and lemon zest to a mortar and pestle. Top with one or two pinches of salt. Bash it up so the flavors can infuse. Alternatively, you can do this by hand; rub the herbs and zest between your fingertips to release the oils. Add the salt and mix well.
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