Prepare the Brown Butter Sage: Melt Butter in a saucepan over medium heat. Continue cooking until butter turns golden brown and has a nutty aroma. Add Sage Leaves and cook until crispy, about 30 seconds. Remove Sage Leaves and set aside. Strain the brown butter and set aside.
Prepare the Truffle Aioli: Combine Mayonnaise, Truffle Oil, and Garlic in a small bowl. Mix well and set aside.
Prepare the Batter: In a large bowl, whisk together Rice Flour, Cornstarch, Baking Powder, Salt, and White Pepper.
Gradually whisk in Sparkling Water until a smooth batter forms. Keep chilled.
Heat Vegetable Oil in a deep fryer or large pot to 350°F (175°C).
Dip the mandolined Sunchoke slices into the batter, ensuring they are fully coated.
Fry the sunchoke fritters in batches for 2-3 minutes, or until golden brown and crispy.
Drain on paper towels.
Drizzle the fried fritters with the Brown Butter. Garnish with crispy Sage Leaves.
Serve immediately with the Truffle Aioli.
Ingredients
4
1 lb450 gSunchokes-peeled and thinly mandolined
4 tbsp60 mLUnsalted Butter
1/4 cup30 mLFresh Sage Leaves
1/2 cup60 gRice Flour
1/4 cup30 gCornstarch
1/2 tsp2.5 mLBaking Powder
1/4 tsp1.25 mLSalt
1/4 tsp1.25 mLWhite Pepper
1/2 cup120 mLSparkling Water-ice cold
Vegetable Oil-for deep fryingN/A
1/2 cup120 mLHomemade Mayonnaise
1 tbsp15 mLWhite Truffle Oil
1 clove3 gGarlic-minced
Equipment
Deep Fryer or Large Pot
Saucepan
Mandoline
Large Bowl
Small Bowl
Thermometer
Instructions
Prepare the Brown Butter Sage: Melt Butter in a saucepan over medium heat. Continue cooking until butter turns golden brown and has a nutty aroma. Add Sage Leaves and cook until crispy, about 30 seconds. Remove Sage Leaves and set aside. Strain the brown butter and set aside.
Prepare the Truffle Aioli: Combine Mayonnaise, Truffle Oil, and Garlic in a small bowl. Mix well and set aside.
Prepare the Batter: In a large bowl, whisk together Rice Flour, Cornstarch, Baking Powder, Salt, and White Pepper.
Gradually whisk in Sparkling Water until a smooth batter forms. Keep chilled.
Heat Vegetable Oil in a deep fryer or large pot to 350°F (175°C).
Dip the mandolined Sunchoke slices into the batter, ensuring they are fully coated.
Fry the sunchoke fritters in batches for 2-3 minutes, or until golden brown and crispy.
Drain on paper towels.
Drizzle the fried fritters with the Brown Butter. Garnish with crispy Sage Leaves.
Comments