This week I was intrigued by the inclusion of jerusalem artichokes in our initial season share (I thought for sure we'd get radishes!).  I didn't want to eat them raw, nor did I want to roast them, so I searched the internet for something interesting and tasty-sounding.  I found that in these jerusalem artichoke fritters, which I prepared last night.  

I loved them!  The combination of the jerusalem artichokes, carrots, and shallots is lovely, and the chive-lime sour cream is wonderful.  They are easy to put together and take only about a half hour, start to finish, to make.

I was also happy to be able to use some of my Cayuga Organics cornmeal in them as well!  Sprouted wheat flour worked perfectly, so if you prefer this nourishing option, go for it (I did).

Jerusalem Artichoke Fritters
Lightly adapted from the New York Times

Note: while grating them, the jerusalem artichokes oxidize quickly, so don't be alarmed by dark coloring that appears after grating.

1/2 pound jerusalem artichokes, scrubbed
1 carrot, peeled
3 shallots, thinly sliced
2 tablespoons yellow cornmeal
1/4 cup flour (sprouted flour works, too)
1/2 teaspoon salt
1/2 teaspoon baking powder
Fresh black pepper to taste
Tabasco to taste
2 eggs
3 tablespoons chopped chives
1/2 cup sour cream
1 tablespoon fresh lime juice
Oil for frying (I used non-GMO unrefined corn oil)

Heat oven to 250 degrees. Grate Jerusalem artichokes and carrot into a mixing bowl. Add shallots. Stir together cornmeal, flour, salt and baking powder, and stir in, mixing well. Season with pepper and Tabasco to taste. Add eggs, and mix thoroughly.

Combine chives, sour cream and lime juice, and set aside.

Pour oil into a large skillet, so that it just covers the bottom of the pan. Heat over medium-high heat until sizzling. Drop mixture in by tablespoons, flattening slightly. Fry until crisp and golden brown, turning once. Transfer to oven on a baking sheet lined with paper towel while frying more. Serve with sour cream mixture.

Yield: 4 servings.