 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 15 |
|
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 |
Directions:
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.
2. 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.
3. Lemon Cream:
4. Whisk all ingredients together in a small bowl. Refrigerate until ready to serve.
|
|