Artichoke Fritters
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Artichoke Fritters
Nothing screams SPRING louder than the first of the season’s baby artichokes. Take your very sharp paring knife and trim off the end of the stem that is dark brown, exposing the lighter inside. Peel the stem all around to cut off the stringy green outside and expose the tender lighter green inner core. Cut off the bottom rows of leaves and continue cutting around the artichoke, removing leaves until you get to the inside leaves which are yellow and green. Cut the artichoke in half and place in acidulated water (water with lemon juice) to keep it from turning dark.
Times
- Ready Time : 0 min
Servings
Ingredients
- 2 pounds Russet potatoes, peeled and shredded (after shredding the potatoes, place them in a large bowl with ice water-they won’t oxidize and turn rust colored)
- 3 medium leeks (white parts only), thinly sliced
- 2 cups roughly chopped artichoke hearts* (fresh or frozen)
- 3 egg whites, beaten with a whisk until frothy
- 3-6 tablespoons matzo meal
- 2 teaspoons kosher salt
- 1 teaspoon fresh cracked pepper
- Good quality extra virgin olive oil
- Garnishes; chopped mint, garlicky aioli, lemon juice, sea salt
Directions
1. Place the shredded potatoes in a large clean towel and squeeze out all of the moisture; make sure the potatoes are completely dry.
2. Place all of the remaining ingredients in a large bowl and add the potatoes. Mix all of the ingredients together until thoroughly combined.
3. Heat a large skillet with 1-½ inches of oil. Drop spoonfuls of the fritter batter into the oil. Brown the fritters on both sides. Remove to a platter lined with paper towels.
4. To re-heat: Place the fritters on a cookie sheet and heat in a 400 degree oven until hot.
Serve with Olive Oil Aioli
About Chef Laura Frankel
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Pareve , Appetizers, Side Dish , Passover Recipes , American , Vegetable ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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