ARTICHOKE FRITTERS WITH GREEN GODDESS DIPPING SAUCE
Provided by Joanne Weir
Categories Beer Food Processor Appetizer Cocktail Party High Fiber Oscars Dinner Artichoke Deep-Fry Engagement Party Sour Cream Parsley Candy Thermometer Lemon Juice Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 appetizer servings
Number Of Ingredients 19
Steps:
- 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; 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 lemon peel 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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Zahra Karami
[email protected]These fritters were a bit too salty for my taste. I think I would use less salt next time.
Wajdi Shaif
[email protected]I'm not a huge fan of artichokes, but these fritters were really good! The flavors were well-balanced and the fritters were crispy on the outside and tender on the inside.
Turyatunga Peace
[email protected]These fritters were easy to make and turned out perfectly. The green goddess dipping sauce was also delicious.
Michelle Lavatisina
[email protected]I made these fritters for a party and they were a huge hit! Everyone loved them, even people who don't usually like artichokes.
Lavendale Masaya
[email protected]These fritters were delicious! I loved the crispy coating and the tender artichoke filling. The green goddess dipping sauce was also a perfect match.
Md Fine islam
[email protected]The fritters were a bit too greasy for my liking. I think I would use less oil next time.
Deneé Beauregard
[email protected]These fritters were a bit bland for my taste. I think I would add more herbs and spices next time.
Kevin Fontenot
[email protected]I love artichokes, and these fritters were a fun and easy way to enjoy them. The green goddess dipping sauce was also a great addition.
Neo
[email protected]These fritters were easy to make and turned out great! I served them with the green goddess dipping sauce, and they were a big hit with my family.
Ayaz Ktk
[email protected]I'm not usually a fan of artichokes, but these fritters were delicious! The flavors of the artichokes, Parmesan cheese, and herbs blended perfectly.
Bangari Rr
[email protected]These artichoke fritters were a hit at my party! They were crispy on the outside and tender on the inside, and the green goddess dipping sauce was the perfect complement.