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Artichoke Fritters

Yields1 Serving

Close-up of many Artichoke Fritters.

 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

Drain artichokes and chop.


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.


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.


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


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


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.

Nutrition Facts

Serving Size 4 dozen