Artichoke Fritters with Dill Mayo – a super easy and quick appetizer to serve up
Cuisine: Vegan, Gluten-free
For the fritters
- 2 (400g) tins of artichoke hearts
- 1 cup gram flour
- 1 cup ginger ale (or carbonate water)
- ½ tsp each of garlic powder, paprika, salt, pepper and baking powder
- 1 tsp apple cider vinegar
- 1 ltr of vegetable oil (for frying)
For the dill mayo
- 5 tbsp vegan mayo
- 2 tbsp fresh dill, chopped
- juice of one lemon
How to make it…
Drain the artichokes well and lightly squeeze them to release water inside.
Place the gram flour and spices, baking powder, salt and pepper in a large bowl and mix together. Pour in the ginger ale and vinegar into the bowl and whisk together until there are no lumps. Set aside.
In a wok or large pan, heat the oil on medium high. It is ready when a drop of batter sizzles and rises to the surface and browns after a few seconds. A few at a time, place the artichokes in the batter, coat, lift out with a fork and drop into the hot oil.
Let them cook on one side for a minute or two, or until golden brown, then turn over and repeat. Transfer onto paper towel to sock up the oil. Continue this method until all the artichokes have been used. Plate up the artichokes and serve with the mayo mixed together with the dill and lemon juice. Enjoy.
Thanks to The Hungry herbivores for this recipe