Ingredients:
- 1 egg white, beaten to stiff peaks
- 8 steamed baby artichoke hearts, halved (i used fresh since they are in season but you could also use frozen)
- mix together mayo, lemon juice, fresh tarragon (or dill), fresh parsley, chopped garlic and smoked paprika
Directions:
- In a mixing bowl, combine flour, Parmesan cheese, parsley, salt, and garlic powder. Stir in olive oil, egg yolks, and beer; stir until mixture is smooth. Fold in the beaten egg whites and lest rest for at least 30 minutes.
- Dip baby artichoke hearts in the batter. Fry in deep hot fat, about 375°, a few at a time, for about 3 to 5 minutes or until golden brown. Drain on paper towels, sprinkle with additional parmesan and parsley and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 149.73 Kcal (627 kJ) | ||
| Calories from fat | 33.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.7g | 6% | |
|---|---|---|---|
| Cholesterol | 42.5mg | 14% | |
| Sodium | 360.09mg | 15% | |
| Potassium | 74.39mg | 2% | |
| Total Carbs | 19.99g | 7% | |
| Sugars | 0.12g | 0% | |
| Dietary Fiber | 0.74g | 3% | |
| Protein | 5.56g | 11% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 41.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 160.87 Kcal (674 kJ) | ||
| Calories from fat | 35.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.97g | 6% | |
|---|---|---|---|
| Cholesterol | 45.66mg | 14% | |
| Sodium | 386.88mg | 15% | |
| Potassium | 79.92mg | 2% | |
| Total Carbs | 21.47g | 7% | |
| Sugars | 0.13g | 0% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 5.98g | 11% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 44.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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