- Level: Intermediate
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
- Yield: about 15 fritters
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 96
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 21 mg
- Sodium
- 177 mg
- Level: Intermediate
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
- Yield: about 15 fritters
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 96
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 21 mg
- Sodium
- 177 mg
Ingredients
Lemon Cream:
Directions
- Pour 3 inches of vegetable oil into a heavy bottomed pot and place over medium heat until a bread cube placed in the oil browns within 1 minute.
- Coarsely chop the artichokes (or alternatively crush by hand) and put them in a large mixing bowl. Add the garlic and scallions, milk, egg, lemon zest and lemon juice. Mix the flour, baking powder, salt and pepper in a separate bowl and quickly mix the dry ingredients into the artichoke mix. Drop the fritters by the heaping tablespoonful into the hot oil and fry until golden brown, about 5 minutes. Work in batches until all the batter is used. Keep warm in a low oven until ready to serve. Immediately before serving, squeeze a little fresh lemon juice over all and hit with a bit of kosher salt. Serve with a dollop of Lemon Cream on top, if desired.
Lemon Cream:
- Whisk all ingredients together in a small bowl. Refrigerate until ready to serve.
