ARTICHOKE FRITTERS
Provided by The Hearty Boys
Categories appetizer
Time 45m
Yield about 15 fritters
Number Of Ingredients 18
Steps:
- Pour 3 inches of vegetable oil into a heavy bottomed pot and place over medium heat until a bread cube placed in the oil browns within 1 minute.
- Coarsely chop the artichokes (or alternatively crush by hand) and put them in a large mixing bowl. Add the garlic and scallions, milk, egg, lemon zest and lemon juice. Mix the flour, baking powder, salt and pepper in a separate bowl and quickly mix the dry ingredients into the artichoke mix. Drop the fritters by the heaping tablespoonful into the hot oil and fry until golden brown, about 5 minutes. Work in batches until all the batter is used. Keep warm in a low oven until ready to serve. Immediately before serving, squeeze a little fresh lemon juice over all and hit with a bit of kosher salt. Serve with a dollop of Lemon Cream on top, if desired.
- Whisk all ingredients together in a small bowl. Refrigerate until ready to serve.
GORDON'S RESTAURANT ARTICHOKE FRITTERS
One of the hottest spots in Chicago, Gordon Restaraunt has served these French style fritters since it opened in 1976. Try them and see why they are so popular!
Provided by Sharon123
Categories Vegetable
Time 43m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the flour, baking powder, and salt and pepper in a mixing bowl. Mix well.
- In another bowl, combine the milk, egg, and olive oil. Whisk it into the dry ingredients until well incorporated; do not overmix. Set the batter aside for 30 minutes.
- Heat the corn or peanut oil to 375*F. in a deep heavy skillet.
- Using tongs, dip the artichoke hearts in the batter and then gently drop them in the hot oil. Fry a few at a time until golden brown, just a few seconds. Drain on paper towels, repeat with the remaining artichokes. Serve hot, with the bearnaise sauce.
- Note: If you don't have a deep fat thermometer, drip a 1" cube of bread in the oil. If it turns golden brown within 1 minute, the oil is hot enough. Remove the bread and proceed with the recipe.
Nutrition Facts : Calories 1627, Fat 168.4, SaturatedFat 23.1, Cholesterol 61.4, Sodium 138.8, Carbohydrate 27.1, Fiber 0.8, Sugar 0.2, Protein 6.8
ARTICHOKE FRITTERS WITH BEARNAISE SAUCE
Provided by Bryan Miller
Categories appetizer
Time 25m
Yield 4 appetizer servings
Number Of Ingredients 16
Steps:
- Dredge the artichoke hearts lightly in flour, and set aside.
- In a bowl, mix the egg, milk and salt. In a separate bowl, combine 1/3 cup flour and baking powder. Gradually add this mixture to the egg mixture. It should have the consistency of light pancake batter.
- In a small saucepan, combine the water, vinegar, tarragon, shallots and white wine. Bring to a boil, and reduce until only about 2 tablespoons liquid remain in the pan. Remove from heat and let cool.
- In the top bowl of a double boiler over medium-low heat, whisk together the egg yolks and the reduced tarragon liquid. Remove from heat, and whip the butter very gradually into the mixture. When all the butter has been absorbed, season with salt, pepper and lemon juice. Keep warm until served.
- In a deep saucepan or wok, heat vegetable shortening to 375 degrees. There should be enough oil to cover the artichokes. Using up to six artichoke halves at a time, dip each in the batter, drain the excess and drop in the oil, frying until golden brown. Remove and drain well on paper towels, and keep warm. Repeat with remaining artichokes.
- Serve with bearnaise sauce.
STEAK FRITES WITH BéARNAISE-ISH
Steps:
- Set the steak out at room temperature for 20 to 30 minutes. Preheat your oven to 200 degrees F (95 degrees C). Line a baking sheet with a cooling rack or paper towel and set aside.
- Place the potatoes into a Dutch oven or large heavy-bottomed pot. Cover the potatoes with about 1 centimeter (1/2 inch) of canola oil, place a lid on the pot and bring to a boil over high heat; this should take about 5 minutes. When boiling, remove the lid and cook, without stirring, for 10 minutes.
- Carefully stir the fries, gently scraping the bottom of the pot to loosen any that are stuck and cook for another 10 minutes, or until golden and crisp. Remove the fries from the oil and transfer to the prepared baking sheet. Season immediately with salt and transfer to the oven to keep warm.
- Heat a large cast-iron skillet over medium-high heat. Pat the steak dry with paper towel. Rub with the olive oil and season with salt and pepper. Add to the pan and sear for 3 to 4 minutes per side, or until golden brown. Add the butter into the pan along with one clove of unpeeled garlic and 2 sprigs of tarragon. Carefully tilt the pan slightly and spoon the butter over the steak for 1 to 2 minutes for medium, or until the steak is cooked to your liking. Remove the steak from the pan and set aside to rest for 5 to 10 minutes.
- Meanwhile, peel and mince the remaining garlic, finely chop the remaining 2 sprigs of tarragon and add to a bowl along with the mayonnaise and lemon juice, to taste.
- To serve, cut the steak into 1-centimeter (1/2-inch) thick slices and transfer to two plates along with the fries, a scattering of chives and a dollop of béarnaise-ish sauce. Season with a bit more salt and pepper.
JERUSALEM ARTICHOKE FRITTERS
The fritters in this recipe are almost better cold than hot, making them ideal to prepare ahead of time. Jerusalem artichokes - a knobby, sweetly versatile vegetable - require no peeling, only a good scrub with a stiff vegetable brush, cutting down on prep time. You'll grate them into a bowl with the rest of your ingredients, season to taste and fry over medium heat until they're golden brown. Serve them with a sour cream dipping sauce, and your guests will clamor for more.
Provided by Regina Schrambling
Categories dinner, appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 250 degrees. Grate Jerusalem artichokes and carrot into a mixing bowl. Add shallots. Stir together cornmeal, flour, salt and baking powder, and stir in, mixing well. Season with pepper and Tabasco to taste. Add eggs, and mix thoroughly.
- Combine chives, sour cream and lime juice, and set aside.
- Pour oil 1/2 inch deep into a large skillet. Heat over medium-high heat until sizzling. Drop mixture in by tablespoons, flattening slightly. Fry until crisp and golden brown, turning once. Transfer to oven on a baking sheet lined with paper towel while frying more. Serve with sour cream mixture.
Nutrition Facts : @context http, Calories 464, UnsaturatedFat 25 grams, Carbohydrate 31 grams, Fat 36 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 9 grams, Sodium 399 milligrams, Sugar 11 grams, TransFat 0 grams
ARTICHOKE FRITTERS WITH GREEN GODDESS DIPPING SAUCE
This is a very addictive appetizer! It may seem like a lot of prep, but it is well worth it. Here in California, we get huge artichokes, I have learned to cook them many ways. Prep time is approximate. This is adapted from Bon Appetit magazine, March 2009. Hope you enjoy!
Provided by Scoutie
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- For sauce:.
- Combine first 4 ingredients in processor; blend until mixture is finely chopped. With machine running, add oil through feed tube; puree until mixture is almost smooth. Add crème fraîche or sour cream; process until smooth. Transfer sauce to small bowl; season with salt and pepper.
- DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Rewhisk before using.
- For fritters:.
- Sift flour and 1/2 teaspoon salt into medium bowl.
- Make well in center of flour mixture; add beer, egg yolks, 2 tablespoons olive oil, 1 tablespoon lemon juice, and whisk until well blended.
- Let batter stand at room temperature at least 1 hour and up to 2 hours.
- Rewhisk before continuing.
- Fill large bowl with water; add remaining 1 tablespoon lemon juice.
- Using large knife, cut off top half of 1 artichoke, then cut off all but 3/4 inch of stem.
- Remove tough outer leaves until only 2 rows of tender green leaves remain in center.
- Using vegetable peeler, peel stem. Cut artichoke lengthwise in half.
- Using paring knife, cut out prickly choke in center; discard.
- Cut artichoke lengthwise into 1/4-inch-thick slices; immediately place in lemon water. Repeat with remaining artichokes.
- Drain artichokes.
- Heat remaining 1 tablespoon olive oil in large skillet over medium-low heat. Add artichokes and 1/2 cup tap water to skillet; sprinkle with salt and pepper. Bring to boil. Cover, reduce heat to medium, and simmer until artichokes are tender and water evaporates, about 15 minutes.
- Remove from heat and cool.
- DO AHEAD: Can be made 2 hours ahead. Cover and chill.
- Line large baking sheet with several layers of paper towels.
- Beat egg whites in medium bowl until stiff but not dry. Fold whites into batter, then fold in artichokes.
- Pour enough canola oil into large saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan; heat oil to 375°F
- Working in batches, drop artichoke mixture by tablespoonfuls into oil; fry until golden, turning often, about 2 minutes per batch.
- Using slotted spoon, transfer fritters to paper towels. Sprinkle with salt. Transfer fritters to platter; sprinkle with parsley.
- Garnish with lemon wedges. Serve sauce alongside.
Nutrition Facts : Calories 392.1, Fat 23.1, SaturatedFat 7.1, Cholesterol 98.8, Sodium 430, Carbohydrate 37.3, Fiber 9.6, Sugar 0.4, Protein 10.9
More about "artichoke fritters with bearnaise sauce recipes"
ARTICHOKE FRITTERS | WILLIAMS SONOMA
From williams-sonoma.com
ARTICHOKE FRITTERS WITH GREEN GODDESS DIPPING SAUCE
From bonappetit.com
ARTICHOKE FRITTERS WITH HERBED MAYONNAISE
From cdkitchen.com
CHICKEN BREAST WITH FRESH ARTICHOKES & BEARNAISE SAUCE
From mindfood.com
JERUSALEM ARTICHOKE FRITTERS RECIPE - LOS ANGELES TIMES
From latimes.com
STEAMED ARTICHOKES WITH BEARNAISE DIPPING SAUCE
From momof6.com
ARTICHOKE HEART FRITTERS - 2 SISTERS RECIPES BY ANNA AND …
From 2sistersrecipes.com
ARTICHOKE FRITTERS RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
5/5 Total Time 43 minsServings 4Calories 1627 per serving
ARTICHOKE FRITTERS WITH GREEN GODDESS DIPPING SAUCE | ARTICHOKE …
From pinterest.ca
ARTICHOKE FRITTERS | RECIPE | FRITTER RECIPES, FOOD, FRITTERS
From pinterest.nz
ARTICHOKE FRITTERS FROM GORDON'S RESTAURANT | CULINARY HISTORIANS OF ...
From culinaryhistorians.org
ARTICHOKE FRITTERS: THE RECIPE FOR A DELICIOUS AND VERY FAST ... - COOKIST
From cookist.com
ARTICHOKE FRITTERS WITH GREEN GODDESS DIPPING SAUCE - PESCATARIAN …
From fooddiez.com
ARTICHOKE FRITTERS WITH REMOULADE SAUCE | FOOD RECIPES
From foodrecipesforpeople.blogspot.com
ARTICHOKE FRITTERS APPETIZERS RECIPE | ALDI US
From aldi.us
ARTICHOKE FRITTERS WITH BEARNAISE SAUCE - DINING AND COOKING
From diningandcooking.com
ARTICHOKES WITH BéARNAISE SAUCE | WILLIAMS SONOMA
ARTICHOKE FRITTERS WITH GREEN GODDESS DIPPING SAUCE - PESCATARIAN …
From fooddiez.com
ARTICHOKE FRITTERS - PLAIN.RECIPES
From plain.recipes
ARTICHOKES WITH BéARNAISE SAUCE - WILLIAMS SONOMA
From williams-sonoma.com
ARTICHOKE FRITTERS - MACHEESMO
From macheesmo.com
ARTICHOKE FRITTERS WITH GREEN GODDESS DIPPING SAUCE | RECIPE
From pinterest.com
SAUTéED ARTICHOKE AND CALAMARI WITH BéARNAISE SAUCE - EVERYDAY …
From everydaygourmet.tv
ARTICHOKE FRITTERS WITH GREEN GODDESS DIPPING SAUCE | ARTICHOKE …
From pinterest.jp
ARTICHOKE & GOAT CHEESE FRITTERS - EASY, HEALTHY RECIPES
From thehealthyepicurean.com
ARTICHOKE FRITTERS WITH GREEN GODDESS DIPPING SAUCE FOOD
From wikifoodhub.com
ARTICHOKE FRITTERS RECIPE | KITCHEN INFINITY RECIPES
From kitcheninfinity.com
ARTICHOKE FRITTERS WITH BéARNAISE (ORIGINAL) - YOUTUBE
From youtube.com
GORDON SINCLAIR’S ARTICHOKE FRITTERS FROM THE NEW BASICS …
From app.ckbk.com
VEGAN ARTICHOKE FRITTERS & DILL MAYO | THE HUNGRY HERBIVORES
From thehungryherbivores.com
ARTICHOKE FRITTERS - SUE HENNESSY
From suehennessy.com
ARTICHOKE FRITTERS — ORGANIC ITALIAN
From organicitaliannyc.com
ARTICHOKE FRITTERS - MENU - BLUEGRASS - HIGHLAND PARK
From yelp.ca
ARTICHOKE FRITTERS - THIBEAULT'S TABLE
From sites.google.com
ARTICHOKES WITH BéARNAISE SAUCE | BEARNAISE SAUCE, ARTICHOKE, …
From pinterest.co.uk
You'll also love