May 6, 2017


©2008 All rights reserved by Norman Van Aken

Yield: 30-36

For the Fritters:
5 Cups cooked and drained artichoke hearts, chopped 1 Tablespoon thyme leaves,
1 egg
1/3 Cup milk
1 Cup, (or slightly more if needed) sifted flour
1 1⁄4 Tablespoons baking powder
1⁄2 teaspoon kosher salt
3⁄4 Cups red onion, minced
3 Tablespoons beer
1⁄2 teaspoon ground cumin
Canola or peanut oil for deep-frying (as needed)

Beat the eggs in a large bowl and add the milk. Now add the flour, baking powder, salt, onion, beer, and cumin and whisk thoroughly.

Fold in the artichokes gently.
Hold in the refrigerator, covered. Heat oil in a deep-fry kettle to 350o

Using two soup spoons, scoop up a small ball of fritter batter with one of the spoons and scrape it carefully into the hot fat with the other. As fritters are cooking, turn them over from time to time and then remove to paper towel to drain.

Serve with a small dish of the aïoli for each guest.