Peel 5-10 medium or large jerusalem artichokes. Grate as you would for hash browns.
Put a generous layer of peanut or other hot temperature oil in a frying pan to 1/4 inch. Heat the oil on medium high heat to hot, but not smoking. Toss chokes often to coat.
Add shoestring grated sunchokes to hot oil in batches, tossing and removing when golden brown. Drain and pat if desired. Salt. Delicious!
Alternately - cook these grated sunchokes in a pan with only a drizzle of oil as you would for hash brown potatoes. Cook on medium high heat, flipping after 4 or 5 minutes, continue until crispy brown on both sides and cooked through. Nice with eggs.