artichoke, fritters, appetizer

Artichoke Fritters

artichoke, fritters, appetizer
Yields1 Serving
 1 14 oz. can of artichoke hearts
 1 Garlic clove, minced
 2 tsp Olive oil
 1 2 oz. jar sliced pimientos, drained
 ½ cup Butter
 1 cup Water
 ¼ tsp Salt
 4 Eggs
 ¼ cup Grated parmesan cheese
1

Drain artichokes and chop.

2

In a skillet, saute garlic in olive oil for about 1 minute. Add chopped artichokes and pimientos. Cook and stir until mixture is dry, but not browned.

3

In another sauce pan, bring butter, water, and salt to a boil. Add flour all at once. Cook and stir until mixture will form a ball that does not separate.

4

Remove from heat and stir in eggs, one at a time, beating after each addition.

5

Stir in artichokes and cheese. Refrigerate until time to serve.

6

Set deep fryer to 340 degrees F. Drop by rounded teaspoonfuls, 3 or 4 at a time into the deep fryer. Turn once until the desired brownness is reached. Remove from oil and drain on a paper towel.

Category

Ingredients

 1 14 oz. can of artichoke hearts
 1 Garlic clove, minced
 2 tsp Olive oil
 1 2 oz. jar sliced pimientos, drained
 ½ cup Butter
 1 cup Water
 ¼ tsp Salt
 4 Eggs
 ¼ cup Grated parmesan cheese

Directions

1

Drain artichokes and chop.

2

In a skillet, saute garlic in olive oil for about 1 minute. Add chopped artichokes and pimientos. Cook and stir until mixture is dry, but not browned.

3

In another sauce pan, bring butter, water, and salt to a boil. Add flour all at once. Cook and stir until mixture will form a ball that does not separate.

4

Remove from heat and stir in eggs, one at a time, beating after each addition.

5

Stir in artichokes and cheese. Refrigerate until time to serve.

6

Set deep fryer to 340 degrees F. Drop by rounded teaspoonfuls, 3 or 4 at a time into the deep fryer. Turn once until the desired brownness is reached. Remove from oil and drain on a paper towel.

Artichoke Fritters

Leave a Reply

Your email address will not be published. Required fields are marked *