Artichoke Fritters With Green Goddess Dipping Sauce

"This is a very addictive appetizer! It may seem like a lot of prep, but it is well worth it. Here in California, we get huge artichokes, I have learned to cook them many ways. Prep time is approximate. This is adapted from Bon Appetit magazine, March 2009. Hope you enjoy!"
 
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Ready In:
55mins
Ingredients:
17
Serves:
6
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ingredients

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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

<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>
 
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