Pic of Jerusalem artichokes in batter with salsa rossa

Jerusalem artichokes in batter with salsa rossa

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Vegetarian mains

Jerusalem artichokes in batter with salsa rossa

Side Serves 4 40 min
This makes an unusual and very delicious vegetarian snack. Spicy salsa rossa is an Italian classic: a versatile tomato sauce that also goes well with grilled meat and sausages, pasta and polenta and steamed, roasted or battered veg.



  • 150g plain flour
  • 2 tbsp olive oil
  • 2 egg whites, stiffly whipped
  • Jerusalem artichokes

for the salsa rossa

  • 6 tomatoes, skinned, deseeded and diced
  • 1 large red pepper, roasted, peeled and chopped
  • 1 garlic clove, crushed
  • ½ red onion, finely chopped
  • 1 tbsp capers, soaked in cold water for 20 mins, then squeezed dry and finely chopped
  • 2 anchovies, finely chopped (optional)
  • 1 red chilli, finely chopped
  • 1 tbsp balsamic vinegar
  • 1 tbsp parsley, chopped
  • salt and pepper


Prep time: 20 min
Cooking time: 20 min


  • Step 1

    Make a light batter by mixing the flour with the olive oil and enough lukewarm water to give the consistency of double cream. Leave to rest for 20 minutes. Just before use, fold in the stiffly whipped egg whites and some seasoning.

Make the salsa rossa

  • Step 1

    while the batter is resting: mix all the ingredients together in a bowl and season to taste.
  • Step 2

    Dip 5mm-thick slices of Jerusalem artichoke in the batter, deep-fry them in oil and serve with salsa rossa.

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