Ingredients for Gordon's Restaurant Artichoke Fritters
- All Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- Ground Black Pepper
- 1 cup milk
- 1 large egg
- 2 tablespoons olive oil
- Corn Oil
- Frozen Artichoke Hearts
- ½ cup prepared Béarnaise sauce, for serving
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How to Make Gordon's Restaurant Artichoke Fritters
- In a large mixing bowl, whisk together the flour, baking powder, salt, and pepper.
- In a separate bowl, whisk together the milk, egg, and olive oil.
- Gradually whisk the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Let the batter rest for 30 minutes.
- Heat the corn or peanut oil in a deep, heavy-bottomed skillet to 375°F (190°C). Use a candy thermometer to ensure accurate temperature.
- Gently dip each quartered artichoke heart into the batter, ensuring it's fully coated.
- Carefully drop the battered artichoke hearts into the hot oil, frying a few at a time to avoid overcrowding the skillet.
- Fry for 2-3 minutes per side, or until golden brown and crispy. If they brown in less than a minute, the oil is too hot; reduce heat slightly.
- Remove the fritters from the oil using a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Repeat with the remaining artichoke hearts.
- Serve the hot artichoke fritters immediately, drizzled with Béarnaise sauce.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
0g
Fat
115g
Carbs
9g
