Recipe by Sharon123
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!
Top Review by evs1220
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 recipe #83928 ("Shortcut Bernaise Sauce"), which was also very good.
- 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
Directions See How It's Made
- 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.