Jerusalem Artichoke Fritters | Clarence Court Eggs | Lunch Recipes
Our Jerusalem artichoke fritters are a hearty dish that feel so generous and giving. Topped with fried Clarence Court eggs and dill yoghurt.
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Ingredients
- 120g potatoes
- 180g Jerusalem artichoke
- 5 Burford Brown eggs
- 3 tablespoons plain flour
- Pinch of cayenne
- Sea salt and black epper
- Vegetable oil, for frying
- Handful of sage leaves
- 100g Greek yoghurt
- 50g dill, finely chopped
- Lemon wedges, to serve
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