Artichoke Heart Fritters are always made on special occasions in our family. Mom always includes her famous artichoke fritters, known as carciofi fritti, when she plans her menu for the Holidays.
Artichokes fritters are simply made with artichoke hearts that are lightly coated in flour and egg wash, then quickly fried until golden brown. Moist and tender artichokes inside with a light crispy crust on the outside. They’re fried to perfection! So good, this is another great way to get your family to eat more artichokes.
Our house always smells so delicious when she make them. Mom’s recipe for these artichoke fritters is a very simple one, and it takes no time at all to make them. But this time, I decided to use frozen artichoke hearts rather than using the fresh artichokes.
We all know that our mom prefers to make these fritters using fresh artichokes, which are great too. And, if you prefer to use fresh artichokes, you can check out how to clean fresh artichokes, just click here.
The total time to fry these into fritters is about 10 minutes. If you are planning to make these for a large crowd, you will definitely need to double this recipe.
They’re wonderful to serve as appetizers too! Just make them, then reheat in a warm oven for a few minutes before serving. Serve with a simple sauce, like a ranch. Enjoy!
Artichoke Heart Fritters
- 1 (10-ounce) frozen artichoke hearts, defrosted
- 3/4 cup all-purpose flour
- 2 eggs, beaten
- 1/4 cup grated pecorino cheese or parmesan cheese
- salt and fresh cracked pepper to taste
- optional: 1/8 tsp. dried parsley and garlic powder
- 1/3 cup canola oil, for frying
Slit a small hole in the corner of the plastic package. Squeeze out the water as much as you can. Open package and place artichoke hearts onto 3 sheets of paper towels and cover with 3 more sheets. Using your hands to press down to squeeze excess water from the artichokes, as much as you can.
In the meantime, on medium heat, in a nonstick skillet, pour the oil.
In a small bowl, place the flour.
In a second bowl, combine eggs with pecorino cheese, some salt and fresh cracked pepper. Optional: you may add some herbs, parsley and garlic powder into the egg wash. Set both bowls side by side.
Dip a few artichoke hearts into the flour and toss until they are well coated.
Then dip them into the egg and cheese mixture, coating both sides.
Carefully drop each one into the hot oil. Add a few at a time.
Fry for about 1 minute, until golden brown on both sides, turning them once.
Remove and drain on paper towels.
Continue the same, until all the artichokes are finished.
Transfer artichoke fritters to a serving dish. Immediately serve.
Yields: 26 to 28 fritters