Jerusalem Artichoke Chips with Lemon Thyme Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1/4 cup mayonnaise |
1 teaspoon finely grated fresh lemon zest |
1 teaspoon fresh lemon juice |
1 teaspoon chopped fresh thyme leaves |
4 cups vegetable oil |
1/2 pound jerusalem artichokes (sometimes called sun chokes) |
Directions:
1. In a small bowl stir together mayonnaise, zest, lemon juice, thyme, and salt and pepper to taste until combined.
2. In a 4-quart heavy kettle heat oil over moderate heat until a deep-fat thermometer registers 325°F.
3. While oil is heating, cut unpeeled artichokes lengthwise into 1/8-inch-thick slices. Fry artichokes in 2 batches in oil 1 1/2 minutes (artichokes will not color) and transfer to paper towels to drain.
4. Heat oil to 350°F. Return artichokes in 2 batches to oil and fry, stirring occasionally, until golden and crisp, about 5 minutes. Transfer chips with a slotted spoon to clean paper towels to drain and season with salt.
5. Serve chips with dip.
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