Gordon's Restaurant Artichoke Fritters |
|
 |
Prep Time: 40 Minutes Cook Time: 3 Minutes |
Ready In: 43 Minutes Servings: 4 |
|
One of the hottest spots in Chicago, Gordon Restaraunt has served these French style fritters since it opened in 1976. Try them and see why they are so popular! Ingredients:
1 cup all-purpose flour |
1 teaspoon baking powder |
salt |
freshy ground black pepper |
1 cup milk |
1 egg |
1 teaspoon olive oil |
3 cups corn oil or 3 cups peanut oil |
10 frozen artichoke hearts, thawed, drained, halved lengthwise, and patted dry |
1 cup bearnaise sauce |
Directions:
1. Combine the flour, baking powder, and salt and pepper in a mixing bowl. Mix well.
2. In another bowl, combine the milk, egg, and olive oil. Whisk it into the dry ingredients until well incorporated; do not overmix. Set the batter aside for 30 minutes.
3. Heat the corn or peanut oil to 375*F. in a deep heavy skillet.
4. Using tongs, dip the artichoke hearts in the batter and then gently drop them in the hot oil. Fry a few at a time until golden brown, just a few seconds. Drain on paper towels, repeat with the remaining artichokes. Serve hot, with the bearnaise sauce.
5. Note: If you don't have a deep fat thermometer, drip a 1 cube of bread in the oil. If it turns golden brown within 1 minute, the oil is hot enough. Remove the bread and proceed with the recipe.
|
|