Artichoke Fritters With Green Goddess Dipping Sauce
- Ready In:
- 55mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 1⁄4 cup chopped fresh chives
- 1⁄4 cup chopped fresh Italian parsley
- 2 anchovy fillets
- 2 tablespoons white wine vinegar
- 3 tablespoons extra virgin olive oil
- 1⁄2 cup creme fraiche or 1/2 cup sour cream
- 1 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon salt
- 3⁄4 cup lager beer, room temperature
- 2 large eggs, separated
- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoons fresh lemon juice, divided
- 6 large artichokes
- canola oil (for deep-frying)
- 2 tablespoons chopped fresh Italian parsley
- lemon wedge (for garnish)
directions
- For sauce:.
- Combine first 4 ingredients in processor; blend until mixture is finely chopped. With machine running, add oil through feed tube; puree until mixture is almost smooth. Add crème fraîche or sour cream; process until smooth. Transfer sauce to small bowl; season with salt and pepper.
- DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Rewhisk before using.
- For fritters:.
- Sift flour and 1/2 teaspoon salt into medium bowl.
- Make well in center of flour mixture; add beer, egg yolks, 2 tablespoons olive oil, 1 tablespoon lemon juice, and whisk until well blended.
- Let batter stand at room temperature at least 1 hour and up to 2 hours.
- Rewhisk before continuing.
- Fill large bowl with water; add remaining 1 tablespoon lemon juice.
- Using large knife, cut off top half of 1 artichoke, then cut off all but 3/4 inch of stem.
- Remove tough outer leaves until only 2 rows of tender green leaves remain in center.
- Using vegetable peeler, peel stem. Cut artichoke lengthwise in half.
- Using paring knife, cut out prickly choke in center; discard.
- Cut artichoke lengthwise into 1/4-inch-thick slices; immediately place in lemon water. Repeat with remaining artichokes.
- Drain artichokes.
- Heat remaining 1 tablespoon olive oil in large skillet over medium-low heat. Add artichokes and 1/2 cup tap water to skillet; sprinkle with salt and pepper. Bring to boil. Cover, reduce heat to medium, and simmer until artichokes are tender and water evaporates, about 15 minutes.
- Remove from heat and cool.
- DO AHEAD: Can be made 2 hours ahead. Cover and chill.
- Line large baking sheet with several layers of paper towels.
- Beat egg whites in medium bowl until stiff but not dry. Fold whites into batter, then fold in artichokes.
- Pour enough canola oil into large saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan; heat oil to 375°F
- Working in batches, drop artichoke mixture by tablespoonfuls into oil; fry until golden, turning often, about 2 minutes per batch.
- Using slotted spoon, transfer fritters to paper towels. Sprinkle with salt. Transfer fritters to platter; sprinkle with parsley.
- Garnish with lemon wedges. Serve sauce alongside.
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RECIPE SUBMITTED BY
Scoutie
Roseville, California
<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>