Artichoke Fritters with Lemon Cream
By GratefulSea
Yields about 15 fritters; prep = 30 min; cooking time 15 min.
- 15
- 30 mins
- 15 mins
Ingredients
- FRITTERS
- 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
- 1 cup sour cream
- 1 lemon, juiced
- 1 teaspoon kosher salt
Preparation
Step 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.
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.
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