Artichoke Fritters
Ingredients
Directions
Cut the cold cooked artichokes into thick slices.
Dip the slices in batter.
Fry in hot oil until golden brown.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cold cooked artichokes
- Provide the main filling, with a tender interior once cut into thick slices.
- Batter for frying
- Forms a crisp, golden coating that browns in hot oil around the artichoke slices.
The step that matters
Frying in hot oil. If the oil is not hot enough, the batter absorbs more oil and turns greasy instead of crisp. Hot oil sets the batter quickly and drives off surface moisture, which gives the golden browning the recipe calls for.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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