Sunday, June 26, 2011

Vegetable Fritters

Don't shy from this recipe, please. The basic fritter recipe for vegetables is a simple one...instead of artichokes, you can use (blanched) cut up squash, eggplant, or even green tomatoes.

Artichoke and Scape Fritters

14 oz can of artichoke hearts, (drained and quartered)
*1/4 cup of chopped scapes ( the tops of garlic)
1/2 cup of basic flour
1T salted butter
1/4 cup of corn starch
2 eggs
3 T of milk or a splash of beer
Salt, pepper, and a dash of cayenne pepper

Pour artichoke hearts in a strainer and quarter them. In a large bowl start with flour and butter-break up with a fork into crumbs, then add corn starch, eggs and milk-do not over process. Add artichoke hearts and scapes. Combine. Heat up a cast iron skillet with peanut oil under medium heat. Take big spoon fulls, three at a time, turn until golden, place on a paper towel. Sprinkle with Parmesan Cheese. Serve hot.
*Instead of scapes you could add chopped basil, onion, or red pepper.

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