Artichoke Fritters with Lemon Cream

Yields about 15 fritters; prep = 30 min; cooking time 15 min.

Artichoke Fritters with Lemon Cream

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    fritters


Ingredients

  • FRITTERS

  • Vegetable oil

  • 1

    (18-ounce) can artichoke hearts, drained

  • 2

    garlic cloves, minced

  • 3

    scallions, chopped

  • ¼

    cup milk

  • 1

    large egg, beaten

  • 1

    teaspoon lemon zest

  • 2

    teaspoons lemon juice

  • 1

    cup all-purpose flour

  • ¾

    teaspoon baking powder

  • 1

    teaspoon salt

  • ½

    teaspoon pepper

  • ½

    lemon, to squeeze over fritters

  • Kosher salt, to sprinkle

  • 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. Recipe courtesy of Dan Smith and Steve McDonagh Yields about 15 fritters; prep = 30 min; cooking time 15 min.


Nutrition

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