Beer-battered artichoke fritters
Artichoke hearts coated in a light, crispy beer batter, fried to order and served with a squeeze of lemon.
A recipe from the ITALAZA kitchen
Preparation 25 min · Cooking 15 min (not counting bringing the water to the boil)
A little longer than planned: 40 min.
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In the kitchen 6 steps
- Drain the artichokes (240 g), cut them into quarters and dry them thoroughly with paper towels.
- In a bowl, whisk the flour (100 g) with the very cold beer (120 ml) and a pinch of salt until you have a smooth, coating batter. Leave to rest for 15 minutes.
- Heat the frying oil (800 ml) to 175 °C in a deep-sided saucepan, keeping a close eye on it.
- Dip the artichoke quarters in the batter, let the excess drip off, then fry for 3 minutes, a few at a time, until golden and puffed.
- Drain on paper towels and season with salt immediately.
- Serve piping hot with lemon wedges (1 piece).
Tip: Use beer straight from the fridge and don't whisk the batter too much: the cold and bubbles make for a lighter, crispier fry.
Probably contains: gluten · check the labels
Product labels: Whole Roman Artichokes Contado Degli Acquaviva, Caputo Cuoco 00 Flour – Long Rise, Peroni Beer – Italian Lager