[WATCH] Deep-fried Jerusalem artichoke crisps

Watch Sean Gravina deep-fry Jerusalem artichoke skins to make impressive crisps that will be great as a garnish on pasta and rice dishes or salads or they make a fantastic bar snack. 

Rachel Zammit Cutajar
2 January 2015, 4:00pm
Watch Sean Gravina make crisps out of Jerusalem artichoke skins
Deep-fried Jerusalem artichoke crisps

  • Roasted Jerusalem artichokes
  • Vegetable oil, for deep-frying
  • Salt

  1. Pre-heat a deep-fryer or deep saucepan of vegetable oil to 180°C.
  2. Cut the roasted Jerusalem artichokes in half and remove the soft insides, reserving this for use in another dish.
  3. Put the skins in the hot oil and fry for 1 to 2 mins until crisp.
  4. Drain on kitchen paper.
  5. Season with coarse sea salt and serve.

This recipe first appeared on Gourmet Today TV, aired on TVM on 2 January, 2015.


Rachel Zammit Cutajar graduated in economics from the University of Malta...