Spanish artichoke fritters
Spain on a Fork · ♥ 1.9K likes · 36.2K views · 7 min video
Read about artichokes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole egg
- 80 ml low-fat milk
Whisk the egg in a large bowl, add the milk and whisk until well mixed.
- 60 g all-purpose flour
- 1 tsp baking powder
Add the flour slowly while whisking continuously for a creamy batter, then mix in the baking powder.
- 1 whole small onion
- 2 cloves garlic
- 2 tbsp fresh parsley
- ½ g dried thyme
- ½ lemon lemon zest
- sea salt
- freshly cracked black pepper
Add the finely chopped onion, roughly chopped garlic, parsley and dried thyme; finely grate in the zest of half a lemon avoiding the pith; season with sea salt and black pepper and mix.
- 1 can canned artichoke hearts
Drain the artichoke hearts in a fine sieve, rinse, pat completely dry on paper towels and cut into small bite-sized pieces; mix into the batter.
- 120 ml extra virgin olive oil
Heat a large fry pan over medium heat, no higher, with the olive oil until hot but not smoking.
Add spoonfuls of batter evenly spaced in a single layer, in batches, and fry about 4 to 5 minutes per side until golden.