Prep 40 mins
Cook 3 mins
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!
- 236.59 ml all-purpose flour
- 4.92 ml baking powder
- freshy ground black pepper
- 236.59 ml milk
- 1 egg
- 4.92 ml olive oil
- 709.77 ml corn oil or 709.77 ml peanut oil
- 10 frozen artichoke hearts, thawed, drained, halved lengthwise, and patted dry
- 236.59 ml bearnaise sauce
- Combine the flour, baking powder, and salt and pepper in a mixing bowl. Mix well.
- 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.
- Heat the corn or peanut oil to 375*F. in a deep heavy skillet.
- 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.
- 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.
Gordon Restaurant didn't serve the artichoke fritters every day, so I used to ask if they were on the menu before making reservations there. If not, I'd go elsewhere. Although Gordon's is gone, I'm glad that this dish lives on. I made them this evening and they were absolutely terrific. I had no problems at all with the recipe. I couldn't find frozen artichokes, so I used canned - no problem. (By the way, 2 14 oz. cans of Reese artichoke hearts has about 300 calories, 0 calories from fat.) For the Bernaise Sauce, I used Shortcut Bearnaise Sauce ("Shortcut Bernaise Sauce"), which was also very good.
I tagged this recipe on Zaar tag. I really liked these! I also prepared your French Bearnais sauce at your suggestion and was glad that I did. Thanks for posting a great recipe!! Karen