Firmly scrub each sunchoke to remove any residual soil. There is no need to peel the sunchokes, but you might want to cut off any of the small nubbins and save those for a salad or soup.
Slice sunchokes into ⅛ inch rounds. It's important to thinly slice the sunchokes so they get nice and crispy while frying.
Heat oil in a heavy skillet. Lay several paper towels on a plate to absorb excess oil after frying.
Pan-fry the sunchokes in two batches. Place half of the sliced sunchokes in the heated oil and fry until light-brown on one side. Flip them over and fry the other side until light brown for a total of about 3- 4 minutes per side.
Using a metal spatula, remove the sunchokes and place them on the paper towels. Pat the top with another paper towel to remove excess oil.
To serve, place sunchokes in a bowl and sprinkle generously with Maldon or coarse salt. Serve with ketchup, salsa, or your choice of dipping sauce.
These pan-fried sunchokes can be served alone as a side dish, on top of a salad, or as a soup garnish. They add flavor and heft to any dish or make a yummy snack.