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Join Daniel and Mirra from The Perennial Plate as they make a crispy sunchoke recipe inspired by the iconic dish patatas bravas and their recent trip to Spain.
1 pound sunchokes cut into half centimeter ovals.
2 cups olive oil
Heat your oil up to around 325
Drop in one of your sunchoke slices, and if it sizzles, you are good to go.
Once you add the slices, just keep an eye on them. It will take a good ten minutes to fry these through.
Fry until they have gone past golden brown, but aren't burned… they'll continue to cook a bit outside the pan.
Strain the oil. And set the 'Fries' on a paper towel.
With fine grain sea salt, season liberally.
Sun-dried Tomato Aioli
4 green garlics (or 2 cloves garlic, or 2 bunches young garlic)
2 hot peppers
1 Tablespoon Dijon
2 Tablespoons sherry vinegar
1 cup grapeseed oil
1 cup olive oil
1 Tablespoon tomato paste
Char the green garlic and peppers over you stove top flame until each is black on all sides.
Peel off the outer skin and roughly chop. For the chillis, take out the seeds if you'd like less heat.
Put the garlic, peppers, Dijon, vinegar, egg and tomato paste in a food processor. Pulse until finely ground.
Then turn on the processor and slowly add the grapeseed oil in a fine stream, and then the olive oil.
Season with salt.
Dip the fried sunchokes in the aioli and enjoy!
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