HIGHLIGHTS

Close
Grocery Coupons

Grocery Coupons

Members can print free savings coupons

Brain Health Center

Brain Health Center

Learn how to live smart and stay sharp

Amazon Kindle

Amazon Kindle

Members save on e-
readers and tablets

Caring for loved ones?

Caring for loved ones?

Find the resources you need

Contests and
Sweeps

Safe Driving in 2014 Sweepstakes

Learn how AARP Driver Safety can help you stay safe—and enter for a chance to win $1,000. See official rules. 

Most Popular
Articles

Viewed

Artichoke Fritters Recipe

Cookstr
Course: Appetizer, Hors D'oeuvre, Side Dish
Total Time: Under 1 Hour
Skill Level: Easy
Cost: Moderate
  • Print
  • Bookmark
  • Recommend
Artichoke Fritters

Fritters are basically fried dough—it’s what you add to them that makes them interesting. I like to think of these as little artichoke pillows. They’re light and fluffy, and when you tear them in half, you’ll see the steam rising off them and catch that mouthwatering aroma of artichoke, garlic, and tangy lemon. So stop reading already and go make a batch!

Yield: 24–30 fritters

INGREDIENTS

  • Vegetable oil
  • One 18-ounce can artichoke hearts, drained
  • 2 cloves garlic, minced
  • 3 green onions, chopped
  • ¼ cup whole milk
  • 1 large egg, beaten
  • 1 teaspoon lemon zest
  • 2 teaspoons fresh lemon juice
  • 1 cup all purpose flour
  • ¾ teaspoon baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

For the lemon dipping sauce:

  • 1 cup sour cream
  • Juice of 1 lemon
  • 1 teaspoon lemon zest
  • 1 teaspoon kosher salt
  • ½ teaspoon sugar
  • Dash hot sauce

Directions

For the Dipping Sauce:

Mix all the ingredients in a small bowl. Use a small dollop on each fritter. Yield: 1 cup

For the Fritters:

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 and put them in a large mixing bowl. Add the garlic and green onions, milk, egg, lemon zest, and lemon juice.

Combine the flour, baking powder, salt, and pepper in a separate bowl and quickly stir the dry ingredients into the artichoke mix. Drop the fritters by heaping teaspoonful into the hot oil and fry until golden brown, about 5 minutes.

Drain on paper towels and serve immediately.

Notes

MAKE AHEAD

Batter can be made the day before. Fritters are best fried day of.

Lemon dipping sauce can be made up to 3 days in advance.


© 2007 Dan Smith and Steve McDonagh
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 30 servings and 3 cups added oil for frying.

93kcal (5%)
24mg (2%)
2mg (3%)
18mcg RAE (1%)
74mg
10mg
1g
1g
2g
6g
11mg (4%)
187mg (8%)
1g (7%)
7g (11%)
0mg (2%)

Discounts & Benefits