Artichoke Heart Fritters
Artichoke Heart Fritters
Ingredients
1 package (10 to 12 ounces) frozen artichoke hearts, fully thawed
3/4 cup all-purpose flour, for coating
2 large eggs, well beaten
1/4 cup finely grated Pecorino Romano or Parmesan cheese
Salt, to taste
Freshly ground black pepper, to taste
1/8 teaspoon dried parsley, optional
1/8 teaspoon garlic powder, optional
1/3 cup canola oil, for pan-frying
Instructions
Thaw and Dry the Artichokes:
Allow the frozen artichoke hearts to thaw completely at room temperature. Cut a small opening in one corner of the package and gently press out as much liquid as possible. Transfer the artichokes onto several layers of paper towels, cover with additional paper towels, and press firmly with your hands to remove any remaining moisture.
Heat the Oil:
Pour the canola oil into a nonstick skillet and warm it over medium heat while you prepare the coating.
Prepare the Flour:
Add the all-purpose flour to a small shallow bowl and set aside.
Make the Egg and Cheese Mixture:
In a separate bowl, whisk the beaten eggs together with the grated Pecorino or Parmesan cheese. Season with salt and freshly cracked black pepper. If desired, stir in dried parsley and garlic powder for extra flavor.
Coat with Flour:
Working with a few pieces at a time, place the artichoke hearts in the flour and toss gently until each piece is evenly coated. Shake off any excess flour.
Dip in the Egg Mixture:
Transfer the floured artichokes to the egg-and-cheese mixture, turning them so that both sides are thoroughly covered.
Fry the Artichokes:
Carefully place the coated artichoke hearts into the hot oil, cooking only a few at a time so the skillet does not become overcrowded.
Cook Until Golden:
Fry for about 1 minute, turning once, until the fritters are golden brown and lightly crisp on both sides.
Drain:
Remove the cooked artichokes from the skillet and place them on a paper towel-lined plate to absorb excess oil.
Repeat:
Continue flouring, dipping, and frying the remaining artichoke hearts in batches until all are cooked.
Serve:
Arrange the Artichoke Heart Fritters on a serving platter and enjoy them immediately while warm and crisp. They may also be reheated shortly before serving if prepared in advance.