Artichoke Fritters
This recipe features crispy and flavorful baby artichoke fritters that are perfect for snacking or serving as an appetizer. The artichokes are coated in a crunchy panko and Parmigiano-Reggiano cheese mixture, then fried to a golden brown perfection. Each bite offers a delightful combination of textures and flavors, with a hint of lemon and parsley adding brightness to the dish. Enjoy these delicious fritters with a side of lemon-garlic aioli for an extra touch of richness. Perfect for sharing with friends and family!
— Constant Cookbook
Ingredients
- Juice of 1 lemon
- 2 lb. baby artichokes
- 3 quarts canola oil
- 1 cup all-purpose flour
- 5 eggs, beaten
- 2 cups panko bread crumbs
- 1/2 cup grated Parmigiano-Reggiano cheese,
- plus more for garnish
- 2 Tbs. chopped fresh flat-leaf parsley
- 1 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- Lemon-garlic aioli for serving (optional)
- (see related recipe at left)
Instructions
- Fill a bowl with cold water and add the lemon juice. Working with 1 artichoke at a time, pull off the tough outer leaves until you reach the tender yellow inner leaves. Cut off the stem, then cut off the top one-third of the artichoke. Drop the trimmed artichoke into the lemon water.
- In a deep fryer, heat the oil to 365°F.
- Put the flour in 1 breading tray or bowl and put the eggs in a separate tray or bowl. In a third tray or bowl, stir together the panko, the 1/2 cup cheese, the parsley, the 1 tsp. salt and pepper.
- Using a slotted spoon, remove the artichokes from the lemon water. Using a mandoline, cut each artichoke lengthwise into 1/4-inch slices. Drop them into the lemon water while you cut the remaining artichokes. Drain the artichokes well.
- Working in batches, toss the artichokes in the flour, then in the eggs to coat and finally in the panko mixture. Fry the artichokes in batches (do not overcrowd) until lightly browned and cooked through, about 5 minutes. Transfer the fritters to a paper towel-lined plate and season with salt. Sprinkle with cheese and serve with lemon-garlic aioli. Serves 6.
- Williams-Sonoma Kitchen
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