Fried Baby Artichoke Hearts |
|
 |
Prep Time: 0 Minutes Cook Time: 6 Minutes |
Ready In: 6 Minutes Servings: 4 |
|
One of my favorite things to eat at outdoor festivals is fried artichoke hearts. I decided it was time to have these at home (and make them even better). This batter is so good, light and fluffy and crispy. I imagine you could also use other vegetables such as cauliflower or broccoli, mushrooms, and sweet onion rings. Ingredients:
3/4 cups beer (i use stella artois) |
3/4 cups all-purpose flour |
1 tablespoons parmesan cheese |
1 tablespoon finely chopped parsley |
1/2 teaspoon salt |
1/8 teaspoon garlic powder |
1/2 tablespoon olive oil |
1 egg yolk, beaten |
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) |
dipping sauce |
mix together mayo, lemon juice, fresh tarragon (or dill), fresh parsley, chopped garlic and smoked paprika |
sliced lemon |
Directions:
1. 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.
2. 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.
|
|