Sunchoke Beignets

Well, honestly I do not often make doughnuts or beignets or other deep fried treats. In fact, I only do it once in a year, simply because of the scaring calories, however I decided to break this habit. Therefore here I am with the second batch of beignets this year. After the beetroot, I've chosen another seasonal favourite of mine, the sunchoke, that I boosted with some nutmeg. Though this wouldn't been enough, so I sprinkled it with ginger-lemon flavoured icing sugar. Well, my neighbour, who received a medium sized paper bag full with beignets just ate it all within a few minutes, while we still were chatting. I think that was quite a compliment! By the way, what I especially love about these, among the taste and the light and fluffy texture, is that they  pretty much resemble to the sunchoke bulbs, agree?

Ingredients:
180 g sunchoke
60 g butter
200 ml water
150 g flour
2 eggs
nutmeg
pinch of salt
icing sugar
ground ginger
zest of 1 lemon

Cook sunchoke until soft, peel and puree. Bring water with butter, salt and freshly grated nutmeg to the boil. As soon as it is boiling add flour, the whole amount at once. Whisk it together with a wooden spoon, and as soon as a thin white layer is visible on the bottom remove it from the heat. Pour batter into another bowl and stir in 150 g of sunchoke puree, then stir in the eggs one by one. With a help of a spoon form small balls and bake in hot oil for 3-4 minutes. Roll baked beignets in ginger-lemon flavoured icing sugar.