Ingredients
- Large artichokes
4 - Pecorino cheese
90 grams - Flour
80 grams - Eggs
2
– 130 kcal - Garlic
1 Cloves - Extra virgin olive oil 1 tbsp.
- Leopard
1 - Brewer’s yeast for pies 1 pinch
- Currency
1 bundle - Frying oil
as much as necessary - Salt
as much as necessary
– 1 kcal - Lemon
as many as necessary
Calories refer to 100 grams of the product.
Artichoke fritters are a delicious and crunchy snack, very good when these vegetables are in season; an ideal recipe for by reusing leftover vegetables from the day before. But once you’ve tasted them, you can’t wait for the leftovers; these pancakes are so delicious! For best results, the artichokes should be cut into very thin slices and briefly pre-cooked in the pan. They are then dipped in a mint-flavored batter with grated pecorino – the most classic combination for this vegetable. You can use this recipe as an appetizer, for a brunch or buffet with friends, or as a vegetarian side dish .
How to prepare artichoke fritters
Peel the artichokes, remove the outer leaves (1) and loosen the thickest part of the stem.
Cut the artichokes in half and remove the inner beard, then cut them into thin slices (2) and soften them in water and lemon.
Thinly slice the spring onions (3). Heat the olive oil in a large frying pan, add the garlic and chopped green onions and cook until golden; add the artichokes and cook, adding a little stock or hot water, until tender.
Meanwhile, mix the flour with the baking powder and the cheese. Add the chopped mint, the eggs (3) and finally the artichokes and mix well.
Mix the dough well and add a few tablespoons of baking powder if it is too compact (4).
Pour the batter into the simmering oil (5) and fry the fritters until golden and crispy.
Drain the donuts, wipe them on absorbent paper, salt them and serve them (6).
How to store the artichoke filter
We recommend eating the artichoke fritters right away, but you can still keep them in the refrigerator for one to two days. When it’s time to eat them, put them in the hot oven for a few minutes.
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