Artichoke Fritters with Parmesan and Peppadew

by ChefSea

ChefSea takes artichokes to the next level with these light-as-air fritters. With a hearty crunch, a dusting of Parmesan, and the peppadews' zing, these tidy artichoke packages are well-balanced and satisfying. Light, fluffy, and speckled with artichoke bits, these fritters leave greasy, heavy fried foods in the dust. Note: Everything but the frying can be done a day in advance. I ended up frying each fritter for at least 60 seconds to make sure it was cooked through. If the thought of using whole artichokes scares you, this recipe could be made with artichokes hearts canned in water.

Loving a good, crispy tidbit from time to time, I thought that fritters influenced by antipasto would make an excellent case for using artichoke hearts. I love using peanut oil to fry but canola or vegetable oil will do just fine.

Makes 15-20 pieces

2 cups peanut oil
1 pound cooked artichoke hearts, coarsely chopped (5-6 fresh artichokes)
1 garlic clove, minced
1/4 cup red onion, diced small
1/4 cup milk (any)
1 tablespoon seltzer water
1 egg, beaten
1 teaspoon lemon rind, finely grated
2 teaspoons lemon juice
1 cup all purpose flour
3/4 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon ground pepper
2 tablespoons Parmesan cheese, finely grated
additional Parmesan cheese
2 Peppadew peppers, coarsely chopped
1 lemon, quartered

Heat oil in a heavy,medium sauce pan to 375 degrees on medium high heat.

Combine the artichokes, garlic, red onions, milk, seltzer water, egg, lemon zest and juice in a large mixing bowl.

Combine the flour, baking powder, salt, pepper and Parmesan cheese in a small bowl and mix. Pour into the artichokes and gently fold together.

Drop tablespoon-sized dollops into the hot oil and fry in batches until browned--about 30 to 60 seconds. Drain on paper towels. Immediately sprinkle with additional Parmesan cheese and the peppers then serve with the quartered lemon.

To prepare the artichoke hearts: Peel back as many leaves as you can, then use a paring knife to remove all leaves and reveal the heart of the artichoke. Steam the artichoke hearts in acidulated water (lemon juice or vinegar) for 15-20 minutes, or until tender. Cool the cooked hearts and proceed with the recipe -- or for even better results, refrigerate the artichoke hearts for several hours before using.