Fried Artichokes Recipe
Only the tender hearts and edible stems of the artichoke are suitable for frying, so you’ll end up with quite a batch of leftover petals when you make this recipe. I like to pass these extras around for casual nibbling after the fried treats disappear.
Ingredients
| 1 | cup | flour |
| 1 | teaspoon | baking powder |
| 1 | teaspoon | garlic powder |
| 1 | teaspoon | onion powder |
| 1/2 | teaspoon | chili powder |
| 1 | teaspoon | salt |
| 1 | egg, beaten | |
| 1/2 | cup | beer |
| 2 | egg whites, beaten stiff | |
| 6 or 30 |
mediumbaby | artichokes, cooked, with outer petals removed, hearts and edible stems cut into bite-sized pieces |
| 1/2 | cup | beer |
| 2 | egg whites, beaten stiff | |
| 2 | 7-ounce bags | Panko* |
| Favorite Ranch dressing for dipping |
| Packaged Japaneese breadcrumbs known as Panko are found in the Asian section of supermarkets and culinary specialty stores. |
Directions
- Combine the flour, baking powder, garlic, onion and chili powders, salt, egg and beer in a bowl. Mix well.
- Cover with plastic wrap and let ripen for three hours or overnight.
- Remove the batter from the refrigerator and fold in the egg whites.
- Pour the oil into a heavy-bottomed pan to a 2-inch depth. Using a candy thermometer, heat the oil to 350 degrees. Adjust the heat as needed throughout the frying process to maintain the correct temperature.
- Dip the artichoke pieces into the batter and gently shake off the excess.
- Drege the batter-dipped pieces in the Panko.
- Fry in small batches until crisp and golden—approximately 4–6 minutes per batch.
- Remove the fried artichokes with a slotted spoon and place them on a baking sheet lined with paper towels to absorb excess oil.
- Sprinkle with salt and serve immediately with ranch dipping sauce.
Preparation Time:
Depends on the artichokes used.
Tips and Techniques
