Artichoke Fritters

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  • Level: Intermediate
  • Total: 45 min
  • Prep: 30 min
  • Cook: 15 min
  • Yield: about 15 fritters
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Vegetable oil

1 (18-ounce) can artichoke hearts, drained

2 garlic cloves, minced

3 scallions, chopped

1/4 cup milk

1 large egg, beaten

1 teaspoon lemon zest

2 teaspoons lemon juice

1 cup all-purpose flour

3/4 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon pepper

1/2 lemon, to squeeze over fritters

Kosher salt, to sprinkle

Lemon Cream, recipe follows, optional

Lemon Cream:

1 cup sour cream

1 lemon, juiced

1 teaspoon kosher salt


  1. 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.
  2. 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:

  1. Whisk all ingredients together in a small bowl. Refrigerate until ready to serve.