In a large pot of boiling salted water blanch Jerusalem artichoke slices, drain and transfer to a bowl of ice water to cool. In a deep-fryer heat oil to 360 degrees. Mix 1 3/4 cups flour, baking powder, peanut oil, beer, and salt together until smooth. In another bowl beat egg whites with a pinch of salt to stiff peaks. Gently fold whites into batter. Drain artichokes, pat dry and dredge them lightly in remaining flour. Drop them into batter, allow excess batter to drip off and deep-fry until golden brown, 1 to 2 minutes. Drain and season with salt and pepper. Serve immediately, garnished with parsley sprigs, with tomato sauce for dipping.
Yield: 3 to 4 servings