Crispy Fried Sunchokes

Caper Ravigote, Goat Cheese, Crème Fraîche, Fried Capers, Chives, and Lemon

Chef Brittanny Anderson of Brenner Pass | Richmond, VA
Yield: 4 to 6 servings

Adapted by StarChefs | January 2022

INGREDIENTS:

Fried Sunchokes:
1 pound sunchokes
Neutral oil
Salt
Black pepper

Caper Ravigote:
½ cup capers, chopped
½ cup olive oil
6 cloves garlic, minced
2 tablespoons black pepper
1 shallot, minced
½ cup chopped parsley
2 tablespoons lemon juice
1 tablespoon Champagne vinegar
Salt

Goat Cheese Spread:
1 cup Cypress Grove Humboldt Fog goat cheese
1 cup crème fraîche
¼ cup chopped chives
1 tablespoon lemon zest
Salt
Black pepper
Heavy cream

To Assemble and Serve:
Yield: 1 serving
Chive oil
Chive blossoms
Fried capers

METHOD:

For the Fried Sunchokes:
Heat oven to 400°F. In a bowl, toss sunchokes with oil, salt, and pepper. Transfer sunchokes to a roasting pan and roast sunchokes until tender. Heat a deep-fryer. Deep-fry sunchokes until crispy. Transfer crispy sunchokes to a wire rack and season with salt and pepper.

For the Caper Ravigote:
In a medium-sized bowl, mix to combine all ingredients.

For the Goat Cheese Spread:
In a medium-sized bowl, mix to combine goat cheese, crème fraîche, chives, and lemon zest. Season with salt and pepper. Add enough heavy cream to loosen and reach desired consistency.

To Assemble and Serve:
Spoon a large scoop of Goat Cheese  Spread onto a serving plate and make a well in the middle. Pile some Fried Sunchokes in the well of the cheese then spoon over a few tablespoons of Caper Ravigote. Garnish with chive oil, chive blossoms, and fried capers.

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