Artichoke Fritters
- Level: Intermediate
- Yield: about 15 fritters
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 96
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 12
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 3
- Cholesterol
- 21
- Sodium
- 177
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
Ingredients
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
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.