Artichoke Fritters

May  4, 2010
3 Ratings
  • Serves approx. 16 to 20 fritters
Author Notes

Anything that resembles a hush puppy is fine by me. This is really more like falafel but I forgo the bean soaking saga and just grab a bag of garbanzo/fava flour. You will find yourself craving them once you have made them. I use homemade lemon aoili to dip them in but you could use store bought mayo and just add some lemon zest and juice to taste. - thirschfeld —thirschfeld

Test Kitchen Notes

thirschfeld’s artichoke fritters are an snap to make and an absolute pleasure to eat. I really wanted to make (and eat!) them on a Friday and I did NOT want to go to the store, so I used regular capers instead of salted ones and patted them dry, and they worked just fine. I also made a batch of grapefruit sabayon first in anticipation of dipping. I used the drop test for the oil rather than a thermometer and it worked great. When the first fritters came out, my husband tried one and after, “yum, wow, these are REALLY good,” he also noted that they are all the goodness of artichoke without the hassle of the leaves. The chickpea flour makes them extra crunchy and lends a really nice nutty flavor. In the interest of COMPLETE testing we tried them with the sabayon (yum) and with blood orange salt (check!), Joe's Stuff Cajun seasoning (right on), and Abra Bennett’s Thyme and Bay Leaf Salt (delish) (see her Dark Mocha Lamb). After we’d each eaten, oh, 10 or so (I was making them smallish) I gave a few to my neighbor -– who LOVED them and suggested tzatziki would be good too. We will be enjoying these again, probably sooner than later. - aargersi —The Editors

What You'll Need
  • 1 14 oz, can artichoke hearts, drained and rinsed well
  • 1/2 medium sized onion, skin removed and trimmed
  • 3 garlic cloves, peeled
  • 1 1/3 cups garbanzo/fava flour
  • 1 large egg
  • kosher salt and fresh ground black pepper
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon white truffle oil (optional)
  • 3 teaspoons salted capers, rinsed and minced
  • vegetable oil for frying
  1. Add all the ingredients, except the capers, to a food processor and puree until you have a smooth paste. It should still be loose not stiff. Stir in the minced capers.
  2. I like to use a wok to fry them but a deep pot would work well here too. Put enough oil into the pot so the fritters will float without touching the bottom of the pan. Just make sure the pot is no more than 1/3 full of oil. Preheat the oven to 250 degrees.
  3. Heat the oil to 350 degree or if you do not have a fry thermometer drop a little dough in and if it pops right back up and bubbles furiously you are good to go.
  4. Using a #60 scoop or a tablespoon slip the batter gently into the oil. Do not over crowd and do not let them brown to quickly. Reduce the heat if necessary.
  5. When they have finished cooking remove them to a paper towel lined plate or oven proof dish to drain. Slide them into the oven to keep warm while finishing. Repeat the above step until all the batter is gone. Serve immediately.
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11 Reviews

Darian September 11, 2018
Wow these were fantastic! It was all I could do not to scarf them all down. I served the fritters with a homemade tzatziki.
Muse December 27, 2013
Will definitely give these a try soon!
EmilyNunn May 10, 2010
These look amazing. (I have a bag of chickpea flour from giant Indian grocery store in Chicago, where I also buy lentils, spices, etc.) Thanks for this. I am one of those people who happens to love canned artichokes.
lastnightsdinner May 5, 2010
I have got to try these - yum!
sounds so tasty-delicious!
dymnyno May 4, 2010
Wonderful!! My local favorite market carries everything that Bob makes, I think!!!
mrslarkin May 4, 2010
i wish i had a pile o these right now.
aargersi May 4, 2010
KISMET! I bought a back of garbanzo flour at the Indian market a week or so ago, just cuz, and I have been staring at it and scratching my head wondering what to do ever since ... so thanks for this recipe!!!
Lizthechef May 4, 2010
OK, I learn by asking - how and where does one come by garbanzo/fava flour? Fritters - brilliant!
thirschfeld May 4, 2010
Bob's red mill. One of the best things he makes. It has so many great uses.
drbabs May 4, 2010