GORDON'S RESTAURANT ARTICHOKE FRITTERS
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
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
ARTICHOKE FRITTERS
Provided by The Hearty Boys
Categories appetizer
Time 45m
Yield about 15 fritters
Number Of Ingredients 18
Steps:
- 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 the artichokes (or alternatively crush by hand) and put them in a large mixing bowl. Add the garlic and scallions, milk, egg, lemon zest and lemon juice. 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. Work in batches until all the batter is used. Keep warm in a low oven until ready to serve. Immediately before serving, squeeze a little fresh lemon juice over all and hit with a bit of kosher salt. Serve with a dollop of Lemon Cream on top, if desired.
- Whisk all ingredients together in a small bowl. Refrigerate until ready to serve.
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