Artichoke Fritters With Green Goddess Dipping Sauce Recipes

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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

ARTICHOKE FRITTERS



Artichoke Fritters image

Provided by The Hearty Boys

Categories     appetizer

Time 45m

Yield about 15 fritters

Number Of Ingredients 18

Vegetable oil
1 (18-ounce) can artichoke hearts, drained
2 garlic cloves, minced
3 scallions, chopped
1/4 cup milk
1 large egg, beaten
1 teaspoon lemon zest
2 teaspoons lemon juice
1 cup all-purpose flour
3/4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 lemon, to squeeze over fritters
Kosher salt, to sprinkle
Lemon Cream, recipe follows, optional
1 cup sour cream
1 lemon, juiced
1 teaspoon kosher salt

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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