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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!

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  • 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.

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