Artichoke Fritters
These fritters are one of my new favorites! Light and fresh, yet they feel a bit decadent because of the cheese and eggs that make them crispy on the outside, creamy on the inside. They’re like a dreamy, savory pancake. Pair these fritters with roasted chicken for a simple date night dinner or on a beautiful salad for a satisfying, vegetarian meal. Make a big batch - they reheat really nicely!
- 2 cans artichoke hearts, drained, chopped
- 3 whole eggs, beaten
- 1 cup parmesan, grated
- 4 garlic cloves, minced
- ¼ cup chives, minced
- ¼ cup shallots, minced
- 1 T parsley, chopped
- 1 lemon, zested
- 7 T flour
- 1 t baking powder
- Salt to taste
- 2 T butter
Mix first 8 ingredients in a large bowl.
Season.
In another small bowl, mix the flour, baking powder and salt to taste.
Gently mix the flour mixture into the wet, artichoke mixture.
Melt 1 T butter in a nonstick skillet over medium heat.
Sear 1/3 cup of batter in batches, 3-4 at a time, gently flattening with the measuring cup once in the pan.
Fry until golden brown on each side, 5-10 minutes total.
Remove to a wire rack set over a baking sheet and season with salt.
After the first batch, you may need to add another T of butter to finish the fritters.
Fritters can be kept warm on the wire rack an oven on low heat, 200 degrees or lower.
Makes about 10 fritters.