| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 30 min |
| Cook: | 15 min |
| Yield: | about 15 fritters |
| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 30 min |
| Cook: | 15 min |
| Yield: | about 15 fritters |
Ingredients
- 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, recipe follows, optional
- 1 cup sour cream
- 1 lemon, juiced
- 1 teaspoon kosher salt
Instructions
- 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.
- Whisk all ingredients together in a small bowl. Refrigerate until ready to serve.
Nutrition Facts
| Serving Size | 1 of 15 servings |
| Calories | 96 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 21 mg |
| Sodium | 177 mg |
| Serving Size | 1 of 15 servings |
| Calories | 96 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 21 mg |
| Sodium | 177 mg |
Reviews
This is a waste of premium artichokes and too sour! Perhaps it would be better with cornmeal and no lemon juice.
I thought these were really good but to bring it home and make it GREAT i sprinkled on ranch powdered seasoning mix when they came out of the fryer! So for those who want some more zip and flavor try this. I still made as directed and with the sauce too. I aslo made garlic lemon aoli. Yummmmmmmmm!
Tell me what u think of this.
Tell me what u think of this.
I love fritters and these are fantastic.I made a sour cream chipoltle dip on the side and there was nothing left.My guys devoured them’
This recipe is VERY easy and the fitters come out fabulous. However, I like a little more zing in my fritter so next time I’m going to add some cayenne pepper or other spices to give them a little bit more punch. All in all, though, this is a great recipe to start from!
I enjoyed this recipe and so did my family and friends. I did not use scallions or lemon zest and they were still good. I would, next time, add more salt though. I made the lemon dip, which was good, but nobody ate it (including me!). Thanks, hearty boys!!!!
This little fritters are great. I added a basil pesto to the lemon sauce and it was dip. Will make again!
Alot of prep work for the end result. I won’t be making these again. They fry up nice and do have a nice after-taste. Too much lemon?
excellent and easy. i made mine with prosciutto de parma and served with lemon wedges, BIG HIT!love the hearty boys, wish they have more shows.
These fritters were so delicious. I usually never fry food, but had to try these. All of my guests were impressed and they all wanted the recipe.
These are so good and so simple to make, I highly suggest making two batches! I made them for a party and they were gone in minutes.