Artichoke Fritters w/ Dill Mayo
I still can’t decided whether Artichokes are my favourite ingredient of all time, but they’re pretty close to the top regardless. Their natural texture is to die for. If you adore artichokes, you’re going to love this recipe. It’s a super easy and quick appetizer to serve up with a meal. Ok, it is deep fried but it’s filled with healthy artichokes, so surely that compensates for the oil. Plus we are all entitled to some battered, deep fried goodies whenever we bloody well want them.
Artichokes have an interesting flaky texture to them and have been used by many to emulate crab, including my Thai Crab Cake recipe (which is a must-try!) Keeping with the seaside taste, I have paired these fritters with a dill mayo, a typical seafood dip. For this I used my favourite Follow Your Heart, Vegenaise, the best substitute in my opinion.
The artichokes are coated in a simple gluten-free with subtle spices before frying until golden brown and crispy. They taste excellent hot and cold, making it easy to cook up a few hours in advance for a dinner party. Using tinned artichokes makes this recipe super convenient, plus the brine that they are tinned in adds to the taste of the hearts and retains some moisture within them. Perfect for a juicy fritter!
Try out these artichoke fritters, get dipping and tell me what you thought
- 2 (400g) tins of artichoke hearts
- 1 cup gram flour
- 1 cup ginger ale (or carbonate water)
- ½ tsp each of garlic powder, paprika, salt, pepper and baking powder
- 1 tsp apple cider vinegar
- 1 ltr of vegetable oil (for frying)
- 5 Tbsp Vegan Mayo
- 2 Tbsp Fresh Dill, chopped
- juice of one lemon
- Drain the artichokes well and lightly squeeze them to release water inside.
- Place the gram flour and spices, baking powder, salt and pepper in a large bowl and mix together.
- Pour in the ginger ale and vinegar into the bowl and mix together until there are no lumps. Set aside.
- In a wok or large pan, heat the oil on medium high. It is ready when a drop of batter sizzles and rises to the surface and browns after a few seconds.
- A few at a time, place the artichokes in the batter, coat, lift out with a fork and drop into the hot oil.
- Let them cook on one side for a minute or two, or until golden brown, then turn over and repeat. Transfer onto paper towel to sock up the oil. Continue this method until all the artichokes have been used.*
- Plate up the artichokes and serve with the mayo mixed together with the dill and lemon juice. Enjoy.
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