Artichoke Heart Fritters Recipe

Prepare artichokes

Drain canned artichoke hearts well in a colander for at least 10 minutes, then pat dry with paper towels. Roughly chop into 1/2-inch pieces so they hold together in the batter.

Make batter

In a medium bowl whisk together 3 tablespoons flour, cornstarch, baking powder, 2 teaspoons salt and 1 teaspoon black pepper. In a separate small bowl beat the egg lightly and stir in cold sparkling water. Add egg mixture to dry ingredients and stir until just combined—do not overmix. Fold in chopped artichoke hearts, grated Parmesan, chopped parsley, chopped thyme and lemon zest. If batter seems too wet to form clumps, add up to 1 tablespoon more flour.

Heat oil

In a heavy 10-12 inch skillet or sauté pan, pour oil to a depth of about 1/4 inch (approximately 1 cup). Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles immediately when dropped in.

Fry fritters

Using two spoons or a small 1.5 tablespoon cookie scoop, form mounds of batter and gently slide into hot oil, working in batches so fritters don’t overcrowd the pan (4–5 at a time depending on pan). Fry until golden brown on the underside, about 2–3 minutes, then flip and fry another 2–3 minutes until crisp and evenly golden. Adjust heat as needed so fritters cook through without burning. Total per batch about 4–6 minutes.

Drain and season

Transfer finished fritters to a paper towel–lined tray to drain. While still hot, sprinkle lightly with flaky sea salt (about 1/8 teaspoon per fritter). Keep warm in a low oven (200°F / 95°C) on a wire rack while finishing remaining batches.

In a small bowl whisk together Dijon mustard, whole grain mustard, mayonnaise, chopped fresh thyme, lemon juice, honey and minced garlic until smooth. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. If sauce is too thick, whisk in up to 1 teaspoon extra-virgin olive oil or a splash of water to reach desired consistency. Taste and adjust lemon, honey or salt to balance.

Arrange fritters on a platter, garnish with extra thyme sprigs and lemon wedges. Serve immediately with a small bowl of thyme dijonnaise for dipping. Recommend squeezing a little lemon over each fritter before eating.

Notes: Makes crispy, slightly tangy fritters best enjoyed hot. Leftovers can be reheated in a 375°F (190°C) oven on a rack for 6–8 minutes to crisp.