Artichoke Fritters with Green Goddess Dipping Sauce

Name: Artichoke Fritters with Green Goddess Dipping Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters all purpose flour; 2 fillets anchovy fillets; 6 larges artichokes; 177 milliliters lager beer, room temperature; 6 servings Canola oil (for deep-frying); 118 milliliters crème fraîche or sour cream; 2 larges eggs, separated; 59 milliliters chopped fresh chives; 2 Tbsps fresh lemon juice, divided; 2 teaspoons finely grated lemon peel; 6 servings Lemon wedges (for garnish); 3 Tbsps extra-virgin olive oil, divided; 2 Tbsps chopped fresh Italian parsley; 1 teaspoons salt; 2 Tbsps white wine vinegar with tarragon

Artichoke Fritters with Green Goddess Dipping Sauce is a pescatarian recipe with 6 servings. One serving contains 395 calories, 9g of protein, and 27g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. It is perfect for The Super Bowl. A mixture of lemon peel, anchovy, crème fraîche, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a reasonably priced side dish. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine first 4 ingredients inprocessor; blend until mixture is finelychopped. With machine running, add oilthrough feed tube; puree until mixture isalmost smooth.

Add crème fraîche; processuntil smooth.

Ingredients you will need

Creme Fraiche

Transfer sauce to small bowl;season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.Rewhisk before using.

Ingredients you will need

Salt And Pepper

Sauce

Equipment you will use

Bowl

Sift flour and 1/2 teaspoonsalt into medium bowl. Make well in centerof flour mixture; add beer, egg yolks,2 tablespoons olive oil, 1 tablespoon lemonjuice, and lemon peel and whisk untilwell blended.

Ingredients you will need

Lemon Peel

Egg Yolk

Olive Oil

All Purpose Flour

Beer

Equipment you will use

Whisk

Bowl

Let batter stand at roomtemperature at least 1 hour and up to2 hours. Rewhisk before continuing.

Fill large bowl with water; addremaining 1 tablespoon lemon juice. Usinglarge knife, cut off top half of 1 artichoke,then cut off all but 3/4 inch of stem.

Ingredients you will need

Lemon Juice

Artichoke

Water

Equipment you will use

Knife

Bowl

Removetough outer leaves until only 2 rows oftender green leaves remain in center. Usingvegetable peeler, peel stem.

Equipment you will use

Peeler

Cut artichokelengthwise in half. Using paring knife, cutout prickly choke in center; discard.

Equipment you will use

Knife

Cutartichoke lengthwise into 1/4-inch-thickslices; immediately place in lemon water.Repeat with remaining artichokes.

Ingredients you will need

Artichoke

Lemon

Water

Drainartichokes.

Heat remaining 1 tablespoonolive oil in large skillet over medium-lowheat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add artichokes and 1/2 cup tap waterto skillet; sprinkle with salt and pepper.Bring to boil. Cover, reduce heat to medium,and simmer until artichokes are tenderand water evaporates, about 15 minutes.

Ingredients you will need

Salt And Pepper

Artichoke

Water

Equipment you will use

Frying Pan

Remove from heat and cool. DO AHEAD: Canbe made 2 hours ahead. Cover and chill.

Line large baking sheet with severallayers of paper towels. Beat egg whites inmedium bowl until stiff but not dry. Foldwhites into batter, then fold in artichokes.

Ingredients you will need

Artichoke

Egg Whites

Equipment you will use

Baking Sheet

Paper Towels

Bowl

Pour enough canola oil into largesaucepan to reach depth of 2 inches. Attachdeep-fry thermometer to side of pan; heatoil to 375°F. Working in batches, dropartichoke mixture by tablespoonfuls intooil; fry until golden, turning often, about2 minutes per batch. Using slotted spoon,transfer fritters to paper towels.

Ingredients you will need

Canola Oil

Equipment you will use

Slotted Spoon