Diary of a Dying Nation (@DiaryofaDyingNation)

Jerusalem Artichoke Fritters w/Clementine Sauce  *Crisp outside and fluffy within, perfect with a tangy citrus sauce* *For the season that often screams indulgence, I like to search out the light, and these fluffy fritters are a delight that even my toddler will devour. They pair perfectly with the citrus of the moment, but you can easily substitute for other orange varieties, and still get that delicious sweet tang.* jerusalem artichokes 250g, scrubbed and grated carrot 1 medium, peeled and grated brown onion 1 small, thinly sliced cornmeal 30g plain flour 70g salt ½ tsp white pepper ¼ tsp allspice ¼ tsp all-purpose seasoning ¼ tsp garlic 2 cloves, peeled eggs 2 sunflower oil for frying seedless clementines 250g, peeled weight ghee or unsalted butter 10g lemon juice 1 tsp ground ginger 1 tsp salt a pinch cornflour 1 tsp Place the grated jerusalem artichokes and carrot, and sliced onion in a mixing bowl. Add the cornmeal, flour, salt and spices, before grating in the garlic and mixing through with a spoon. Whisk your eggs and fold into your bowl with the artichoke mix. Set aside and heat some oil in a small frying pan. While your oil is heating blitz the clementines in a food processor, then strain them into a separate mixing bowl. Add ¾ of the juice to a small saucepan, along with the ghee or butter, lemon juice, ginger and salt, and heat slowly over a medium heat until you can see it steaming. Whisk the cornflour into the bowl with the remaining clementine juice, then whisk this in with the heated sauce. Keep whisking until the sauce thickens, then take it off the heat to cool and continue thickening. Once the oil is hot, add a tablespoon of the fritter mix at a time. Cook each fritter for a minute or 2 until lightly browned, then turn over and cook for another minute or so. #Side #Snack #JerusalemArtichokeFritterswithClementineSauce  https://www.theguardian.com/food/2024/dec/02/marie-mitchells-jerusalem-artichoke-fritters-with-clementine-sauce-recipe