Artichoke Fritters (v) Recipe
Batter-fried artichoke hearts with remoulade.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fritters
Remoulade Sauce
Method
Fritters Preparation
- 1
Prepare the Artichokes
If using canned artichoke hearts, drain and rinse them under cold water. If using frozen, thaw them completely and drain any excess water.
- 2
Make the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, and garlic powder. Gradually add water to the dry ingredients, whisking until a smooth batter forms.
- 3
Combine Artichokes and Batter
Gently fold the prepared artichoke hearts into the batter until they are well coated.
- 4
Heat the Oil
In a large, deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- 5
Fry the Fritters
Using a spoon or small ice cream scoop, drop spoonfuls of the batter-coated artichokes into the hot oil. Fry in batches to avoid overcrowding. Cook until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.
Remoulade Sauce Preparation
- 6
Mix the Ingredients
In a bowl, combine the mayonnaise, Dijon mustard, chopped capers, chopped parsley, lemon juice, and hot sauce. Stir well until all ingredients are combined.
- 7
Chill the Sauce
Cover the remoulade sauce and refrigerate for at least 30 minutes to allow the flavors to meld.