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Artichoke Fritters

Updated February 23, 2016
(1 Votes)

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Fritters are basically fried dough—it’s what you add to them that makes them interesting. I like to think of these as little artichoke pillows. They’re light and fluffy, and when you tear them in half, you’ll see the steam rising off them and catch that mouthwatering aroma of artichoke, garlic, and tangy lemon. So stop reading already and go make a batch!

MAKE AHEAD

Batter can be made the day before. Fritters are best fried day of.

Lemon dipping sauce can be made up to 3 days in advance.

30 fritters

Preparation Time35 min

Preparation Time - Text35 minutes

Cooking Time30 min

Cooking Time - Text30

Cooking Methodfrying

CostModerate

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

OccasionCasual Dinner Party, Cocktail Party, game day

Recipe Courseappetizer, hors d'oeuvre, side dish

Dietary Considerationhalal, kosher, low cholesterol, peanut free, soy free, tree nut free, vegetarian

Equipmentdeep fryer

Mealdinner

Taste and Texturecrunchy, light, salty, savory, tangy, tart

Ingredients

  • Vegetable oil
  • One 18-ounce can artichoke hearts, drained
  • 2 cloves garlic, minced
  • 3 green onions, chopped
  • ¼ cup whole milk
  • 1 large egg, beaten
  • 1 teaspoon lemon zest
  • 2 teaspoons fresh lemon juice
  • 1 cup all purpose flour
  • ¾ teaspoon baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup sour cream
  • Juice of 1 lemon
  • 1 teaspoon lemon zest
  • 1 teaspoon kosher salt
  • ½ teaspoon sugar
  • Dash hot sauce

Instructions

For the Dipping Sauce:

Mix all the ingredients in a small bowl. Use a small dollop on each fritter. Yield: 1 cup

For the Fritters:

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 and put them in a large mixing bowl. Add the garlic and green onions, milk, egg, lemon zest, and lemon juice.

Combine the flour, baking powder, salt, and pepper in a separate bowl and quickly stir the dry ingredients into the artichoke mix. Drop the fritters by heaping teaspoonful into the hot oil and fry until golden brown, about 5 minutes.

Drain on paper towels and serve immediately.

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