Patatas bravas is a traditional Spanish tapa made of potatoes. However, I remember having fried sunchokes at a restaurant here in Seattle and fell in love with the flavor. I had never used sunchokes before, but I vowed to figure out a perfect recipe for them. This is finally their moment to star in a Cringey Kitchen recipe.
When prepping the sunchokes, be careful! They have a lower water content then potatoes, so they are harder to cut because they break. We used a mandolin for some of the slices, but it was tricky because they would break at the end instead of making a clean slice.
Chef K and I prefer not to fry things in a ton of oil, so these sunchokes were fried up in our air fryer. Make sure you do not crowd your air fryer or else the sunchokes won’t get crispy. When I take anything out of the air fryer, I put it on a paper towel to absorb any excess oil.
I know you’re probably wondering, “why are there 2 different sauces for 1 recipe?” Initially, I was only going to use the brava sauce, but I had made this aioli for one of our other Spanish tapas and it went really well with the sunchokes too! Of course, you don’t have to make both sauces if you don’t want to. They are both delicious and you can’t go wrong with either!
Keep your sunchokes in your air fryer, not the floor,
Your favorite alternative chefs, K & T
Sunchoke Bravas
Ingredients
Sunchoke Bravas
- 4-6 sunchokes sliced ½ cm thick
- 1 tbsp olive oil
- Kosher salt
Lemon Caper Aioli
- ¼ cup mayonnaise
- 1 small garlic clove minced
- 1½ tsp capers chopped
- 1½ tsp lemon juice
- 1 tsp fresh dill
- Salt and pepper
Tomato Brava Sauce
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 tsp smoked paprika
- ½ tsp oregano
- ½ tsp salt
- pinch cayenne pepper
- 3 tbsp tomato paste
- ¾ cup water
Instructions
Sunchokes
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Preheat air fryer to 400 degrees F.
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Toss sunchokes in olive oil, then season with salt.
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Cook sunchokes in air fryer for 10 minutes.
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After sunchokes are fried, remove them from the air fryer and place them on a plate lined with a paper towel. This will absorb any excess oil and keep the sunchokes crispy.
Lemon Caper Aioli
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In a small bowl, mix together all aioli ingredients.
Tomato Brava Sauce
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Heat up olive oil in a small saucepan over medium heat.
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Add garlic to saucepan and cook until fragrant.
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Add paprika, oregano, salt, and pinch of cayenne pepper to your garlic and cook for another minute.
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Lastly add the tomato paste and water to your saucepan. Bring sauce to a simmer and cook down until sauce thickens.
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Serve sunchokes with one or both sauces!