Tuesday, January 12, 2010
I adore artichoke fritters (so do my husband and sister). This treat easily conforms to Welcoming Kitchen standards (allergen- and gluten-free and vegan). I don't fry food too often, but these crunchy/tender delights are worth the effort and extra indulgence.
I used a smaller skillet with around 1/4 inch of oil. When the crumbs in the oil became too dark, I dumped the oil out and started with fresh oil to prevent the fritters from tasting burned.
We shared this as part of Slightly Indulgent Tuesdays, please check out the other great recipes.
Makes approximately 16 fritters.
1 15-ounce can artichoke hearts
1 cup cornnmeal
1 1/2 teaspoons garlic pepper
1/8 - 1/4 teaspoon cayenne (optional)
1/2 cup rice milk
Drain and thoroughly rinse artichoke hearts, and then drain again.
Slice artichoke hearts in half.
In a shallow bowl, combine cornmeal, garlic pepper, and cayenne if using.
Pour rice milk into another bowl.
Heat oil in skillet until shimmery.
Dip artichokes, one a time, into the rice milk, then into the cornmeal mixture.
Use a spoon to ensure that all of the artichoke is covered.
Fry until golden on one side, and then turn to cook on other side.
Place cooked artichokes onto a paper-towel-lined plate to drain.
Kim and Megan