Artichoke Fritters Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ZUCCHINI AND ARTICHOKE FRITTERS



Zucchini and Artichoke Fritters image

Provided by Food Network

Categories     appetizer

Time 1h20m

Yield 40 fritters

Number Of Ingredients 20

3 cups mayonnaise
1 cup sour cream
1/4 cup buttermilk
1/4 cup red wine vinegar
6 tablespoons fresh dill, chopped
4 tablespoons fresh Italian parsley, chopped
3 tablespoons onion powder
2 tablespoons garlic powder
2 teaspoons kosher salt
1 pound zucchini, grated on the large holes of a box grater
1 1/2 teaspoons plus a pinch kosher salt
8 tablespoons unsalted butter, cut into 1-inch chunks
1 cup all-purpose flour
4 eggs
4 ounces Parmesan, grated, plus more for garnish
2 ounces fontina cheese, grated
2 tablespoons chopped fresh Italian parsley, plus more for garnish
1/2 teaspoon ground black pepper
1/4 cup artichoke hearts, roughly chopped
Oil, for frying

Steps:

  • For the farmhouse dressing: Put mayo, sour cream, buttermilk and red wine vinegar in a large mixing bowl. Whisk to combine until smooth.
  • Add the dill, parsley, onion powder, garlic powder and salt and whisk until well combined.
  • For the fritters: Toss grated zucchini with pinch of salt. Place in a colander with a plate on top to push down. Allow to sit for 10 to 15 minutes. Remove zucchini from colander and squeeze with a dish towel to remove any excess moisture.
  • Put butter and salt in a medium saucepan with 1 cup water and bring to a boil. Add flour and stir with a wooden spoon or sturdy whisk until mixture comes together, about 1 minute. Lower heat and cook for 1 minute more.
  • Transfer dough to bowl of a stand mixer fitted with the paddle attachment. Mix at medium speed to cool mixture slightly. Increase speed and begin to add eggs, one at a time, making sure each egg is fully incorporated before adding the next. (Let dough come back together after the addition of each egg.)
  • After final egg has been added, beat until dough is smooth and glossy, about a minute more. Stop machine and add grated cheese, parsley and pepper, then mix briefly to combine. (See Cook's Note.)
  • Fold in the grated zucchini and chopped artichokes. Scrape down sides of bowl and remix, then transfer mixture to a disposable pastry bag. (Mixture can also be dispensed into oil using a 1/2-ounce ice cream scoop.)
  • Heat oil in a deep-fryer or several inches oil in a heavy-sided pot to 350 degrees F. Cut about 1 1/2 inches off the end of the pastry bag. (The more you cut, the larger the fritters will be.) Squeeze bag and pinch off a quarter-size amount of dough, then slowly drop into the oil.
  • Use a slotted spoon to move fritters around in the oil so they cook on all sides. Remove after 4 to 5 minutes. Toss with some more grated Parmesan and chopped parsley. Serve with farmhouse dressing.

GORDON'S RESTAURANT ARTICHOKE FRITTERS



Gordon's Restaurant Artichoke Fritters image

One of the hottest spots in Chicago, Gordon Restaraunt has served these French style fritters since it opened in 1976. Try them and see why they are so popular!

Provided by Sharon123

Categories     Vegetable

Time 43m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup all-purpose flour
1 teaspoon baking powder
salt
freshy ground black pepper
1 cup milk
1 egg
1 teaspoon olive oil
3 cups corn oil or 3 cups peanut oil
10 frozen artichoke hearts, thawed, drained, halved lengthwise, and patted dry
1 cup bearnaise sauce

Steps:

  • Combine the flour, baking powder, and salt and pepper in a mixing bowl. Mix well.
  • In another bowl, combine the milk, egg, and olive oil. Whisk it into the dry ingredients until well incorporated; do not overmix. Set the batter aside for 30 minutes.
  • Heat the corn or peanut oil to 375*F. in a deep heavy skillet.
  • Using tongs, dip the artichoke hearts in the batter and then gently drop them in the hot oil. Fry a few at a time until golden brown, just a few seconds. Drain on paper towels, repeat with the remaining artichokes. Serve hot, with the bearnaise sauce.
  • Note: If you don't have a deep fat thermometer, drip a 1" cube of bread in the oil. If it turns golden brown within 1 minute, the oil is hot enough. Remove the bread and proceed with the recipe.

Nutrition Facts : Calories 1627, Fat 168.4, SaturatedFat 23.1, Cholesterol 61.4, Sodium 138.8, Carbohydrate 27.1, Fiber 0.8, Sugar 0.2, Protein 6.8

JERUSALEM ARTICHOKE FRITTERS



Jerusalem Artichoke Fritters image

The fritters in this recipe are almost better cold than hot, making them ideal to prepare ahead of time. Jerusalem artichokes - a knobby, sweetly versatile vegetable - require no peeling, only a good scrub with a stiff vegetable brush, cutting down on prep time. You'll grate them into a bowl with the rest of your ingredients, season to taste and fry over medium heat until they're golden brown. Serve them with a sour cream dipping sauce, and your guests will clamor for more.

Provided by Regina Schrambling

Categories     dinner, appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 14

1/2 pound Jerusalem artichokes, scrubbed
1 carrot, peeled
3 shallots, thinly sliced
2 tablespoons yellow cornmeal
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
Fresh black pepper to taste
Tabasco to taste
2 eggs
3 tablespoons chopped chives
1/2 cup sour cream
1 tablespoon fresh lime juice
Peanut oil for frying

Steps:

  • Heat oven to 250 degrees. Grate Jerusalem artichokes and carrot into a mixing bowl. Add shallots. Stir together cornmeal, flour, salt and baking powder, and stir in, mixing well. Season with pepper and Tabasco to taste. Add eggs, and mix thoroughly.
  • Combine chives, sour cream and lime juice, and set aside.
  • Pour oil 1/2 inch deep into a large skillet. Heat over medium-high heat until sizzling. Drop mixture in by tablespoons, flattening slightly. Fry until crisp and golden brown, turning once. Transfer to oven on a baking sheet lined with paper towel while frying more. Serve with sour cream mixture.

Nutrition Facts : @context http, Calories 464, UnsaturatedFat 25 grams, Carbohydrate 31 grams, Fat 36 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 9 grams, Sodium 399 milligrams, Sugar 11 grams, TransFat 0 grams

More about "artichoke fritters recipes"

ARTICHOKE FRITTERS | WILLIAMS SONOMA
artichoke-fritters-williams-sonoma image
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 …
From williams-sonoma.com


ARTICHOKE FRITTERS, RECIPE PETITCHEF
artichoke-fritters-recipe-petitchef image
Mix the flour, baking powder, salt and pepper in a separate bowl and quickly mix the dry ingredients into the artichoke mix. Drop the fritters by the heaping tablespoonful into the hot oil and fry until golden brown, about 5 minutes. …
From en.petitchef.com


ARTICHOKE HEART FRITTERS - 2 SISTERS RECIPES BY ANNA AND …
artichoke-heart-fritters-2-sisters-recipes-by-anna-and image
1/3 cup canola oil, for frying. 1. Place package of frozen artichokes on the counter to defrost. Slit a small hole in the corner of the plastic package. Squeeze out excess water as much as you can. 2. Open package and place artichoke …
From 2sistersrecipes.com


ARTICHOKE FRITTERS | COOKSTR.COM
Yield: 1 cup. For the Fritters: Pour 3 inches of vegetable oil into a heavy-bottomed pot and place over medium heat until a bread cube placed in the oil browns within 1 minute. Coarsely chop …
From cookstr.com
Estimated Reading Time 1 min


ARTICHOKE FRITTERS: THE RECIPE FOR A DELICIOUS AND VERY FAST …
2021-01-21 Heat the extra-virgin olive oil in a large pan, then add the garlic and the chopped spring onion and let it brown; add the artichokes and cook them, adding a little broth or hot …
From cookist.com
Servings 4
Total Time 30 mins


ARTICHOKE FRITTERS RECIPES - COOKEATSHARE
Trusted Results with Artichoke fritters recipes. Artichoke Fritters Recipe: : Food Network. Food Network invites you to try this Artichoke Fritters recipe from Party Line with the Hearty …
From cookeatshare.com


ARTICHOKE FRITTERS - RECIPE PETITCHEF | RECIPE | FRITTER RECIPES ...
Aug 21, 2015 - Pour 3 inches of vegetable oil into a heavy bottomed pot and place over medium heat until a bread cube placed in the oil browns within 1 minute. - Recipe...
From pinterest.com


ARTICHOKE FRITTERS – RECIPES NETWORK
2015-12-11 Drop the fritters by the heaping tablespoonful into the hot oil and fry until golden brown, about 5 minutes. Work in batches until all the batter is used. Keep warm in a low oven …
From recipenet.org


ARTICHOKE FRITTERS APPETIZERS RECIPE | ALDI US
Serve the fritters on a platter with a dollop of the yogurt sauce. TIP: Make the fritters the night before and reheat in a 425° oven for 8 minutes or until hot. For a stronger lemon flavor, add an …
From aldi.us


JERUSALEM ARTICHOKE FRITTERS: RECIPE - BACKYARD FORAGER
2018-10-29 These Jerusalem artichoke fritters combine the silky texture of sunchokes with the unbeatable umami of mushroom powder to make an irresistible side dish. Bonus: it’s low on …
From backyardforager.com


ARTICHOKE FRITTERS RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
Artichoke Fritters Directions: In a small saucepan, heat the oil over medium-high heat. For the artichoke fritters: In a medium bowl, combine the artichokes, garlic, lemon zest and juice, …
From stevehacks.com


ARTICHOKE FRITTERS RECIPE | KITCHEN INFINITY RECIPES
2022-01-27 Mix the flour, baking powder, salt and pepper in a separate bowl and quickly mix the dry ingredients into the artichoke mix. Drop the fritters by the heaping tablespoonful into the …
From kitcheninfinity.com


ARTICHOKE FRITTERS | WILLIAMS SONOMA
Top Products From Your Search. Stores. Design Services
From williams-sonoma.ca


BRISTOL BAR & GRILLE'S ARTICHOKE FRITTERS AND REMOULADE SAUCE
Bristol Bar & Grille's Artichoke Fritters And Remoulade Sauce 2 14-ounce cans artichoke hearts, in water 3 eggs 1 cup flour 1/2 cup Dijon mustard
From tapatalk.com


ARTICHOKE FRITTERS - PLAIN.RECIPES
Combine the flour, baking powder, salt, and pepper in a separate bowl and quickly stir the dry ingredients into the artichoke mix. Drop the fritters by heaping teaspoonful into the hot oil …
From plain.recipes


Related Search