Gordons Restaurant Artichoke Fritters Food

ARTICHOKE FRITTERS

Steps:

• Pour 3 inches of vegetable oil into a heavy bottomed pot and place over medium heat until a bread cube placed in the oil browns within 1 minute.
• Coarsely chop the artichokes (or alternatively crush by hand) and put them in a large mixing bowl. Add the garlic and scallions, milk, egg, lemon zest and lemon juice. Mix the flour, baking powder, salt and pepper in a separate bowl and quickly mix the dry ingredients into the artichoke mix. Drop the fritters by the heaping tablespoonful into the hot oil and fry until golden brown, about 5 minutes. Work in batches until all the batter is used. Keep warm in a low oven until ready to serve. Immediately before serving, squeeze a little fresh lemon juice over all and hit with a bit of kosher salt. Serve with a dollop of Lemon Cream on top, if desired.
• Whisk all ingredients together in a small bowl. Refrigerate until ready to serve.

ZUCCHINI AND ARTICHOKE FRITTERS

Steps:

• For the farmhouse dressing: Put mayo, sour cream, buttermilk and red wine vinegar in a large mixing bowl. Whisk to combine until smooth.
• Add the dill, parsley, onion powder, garlic powder and salt and whisk until well combined.
• For the fritters: Toss grated zucchini with pinch of salt. Place in a colander with a plate on top to push down. Allow to sit for 10 to 15 minutes. Remove zucchini from colander and squeeze with a dish towel to remove any excess moisture.
• Put butter and salt in a medium saucepan with 1 cup water and bring to a boil. Add flour and stir with a wooden spoon or sturdy whisk until mixture comes together, about 1 minute. Lower heat and cook for 1 minute more.
• Transfer dough to bowl of a stand mixer fitted with the paddle attachment. Mix at medium speed to cool mixture slightly. Increase speed and begin to add eggs, one at a time, making sure each egg is fully incorporated before adding the next. (Let dough come back together after the addition of each egg.)
• After final egg has been added, beat until dough is smooth and glossy, about a minute more. Stop machine and add grated cheese, parsley and pepper, then mix briefly to combine. (See Cook's Note.)
• Fold in the grated zucchini and chopped artichokes. Scrape down sides of bowl and remix, then transfer mixture to a disposable pastry bag. (Mixture can also be dispensed into oil using a 1/2-ounce ice cream scoop.)
• Heat oil in a deep-fryer or several inches oil in a heavy-sided pot to 350 degrees F. Cut about 1 1/2 inches off the end of the pastry bag. (The more you cut, the larger the fritters will be.) Squeeze bag and pinch off a quarter-size amount of dough, then slowly drop into the oil.
• Use a slotted spoon to move fritters around in the oil so they cook on all sides. Remove after 4 to 5 minutes. Toss with some more grated Parmesan and chopped parsley. Serve with farmhouse dressing.

GORDON'S RESTAURANT ARTICHOKE FRITTERS

Steps:

• Combine the flour, baking powder, and salt and pepper in a mixing bowl. Mix well.
• In another bowl, combine the milk, egg, and olive oil. Whisk it into the dry ingredients until well incorporated; do not overmix. Set the batter aside for 30 minutes.
• Heat the corn or peanut oil to 375*F. in a deep heavy skillet.
• Using tongs, dip the artichoke hearts in the batter and then gently drop them in the hot oil. Fry a few at a time until golden brown, just a few seconds. Drain on paper towels, repeat with the remaining artichokes. Serve hot, with the bearnaise sauce.
• Note: If you don't have a deep fat thermometer, drip a 1" cube of bread in the oil. If it turns golden brown within 1 minute, the oil is hot enough. Remove the bread and proceed with the recipe.

AIR FRYER CRISPY ARTICHOKES

Steps:

• Make the artichokes: Preheat an air fryer to 360˚ F. Pat the artichoke hearts dry. Halve lengthwise. Put the flour in a shallow bowl; lightly beat the eggs in a second bowl. Whisk the panko, lemon zest, oregano and kosher salt in a third bowl. Coat the artichokes in the flour, then the egg, then the panko mixture.
• Lightly coat the artichokes with cooking spray and arrange sprayed-side down in the air fryer basket in an even layer. Cook 7 minutes. Spray the tops with more olive oil, flip and cook until golden brown, 7 more minutes.
• Make the dipping sauce: Whisk the mayonnaise, garlic, lemon juice, olive oil and salt in a small bowl. Serve with the artichokes.

ARTICHOKE FRITTERS WITH BEARNAISE SAUCE

Steps:

• Dredge the artichoke hearts lightly in flour, and set aside.
• In a bowl, mix the egg, milk and salt. In a separate bowl, combine 1/3 cup flour and baking powder. Gradually add this mixture to the egg mixture. It should have the consistency of light pancake batter.
• In a small saucepan, combine the water, vinegar, tarragon, shallots and white wine. Bring to a boil, and reduce until only about 2 tablespoons liquid remain in the pan. Remove from heat and let cool.
• In the top bowl of a double boiler over medium-low heat, whisk together the egg yolks and the reduced tarragon liquid. Remove from heat, and whip the butter very gradually into the mixture. When all the butter has been absorbed, season with salt, pepper and lemon juice. Keep warm until served.
• In a deep saucepan or wok, heat vegetable shortening to 375 degrees. There should be enough oil to cover the artichokes. Using up to six artichoke halves at a time, dip each in the batter, drain the excess and drop in the oil, frying until golden brown. Remove and drain well on paper towels, and keep warm. Repeat with remaining artichokes.
• Serve with bearnaise sauce.

ARTICHOKE FRITTERS WITH GREEN GODDESS DIPPING SAUCE

Steps:

• For sauce:.
• Combine first 4 ingredients in processor; blend until mixture is finely chopped. With machine running, add oil through feed tube; puree until mixture is almost smooth. Add crème fraîche or sour cream; process until smooth. Transfer sauce to small bowl; season with salt and pepper.
• DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Rewhisk before using.
• For fritters:.
• Sift flour and 1/2 teaspoon salt into medium bowl.
• Make well in center of flour mixture; add beer, egg yolks, 2 tablespoons olive oil, 1 tablespoon lemon juice, and whisk until well blended.
• Let batter stand at room temperature at least 1 hour and up to 2 hours.
• Rewhisk before continuing.
• Fill large bowl with water; add remaining 1 tablespoon lemon juice.
• Using large knife, cut off top half of 1 artichoke, then cut off all but 3/4 inch of stem.
• Remove tough outer leaves until only 2 rows of tender green leaves remain in center.
• Using vegetable peeler, peel stem. Cut artichoke lengthwise in half.
• Using paring knife, cut out prickly choke in center; discard.
• Cut artichoke lengthwise into 1/4-inch-thick slices; immediately place in lemon water. Repeat with remaining artichokes.
• Drain artichokes.
• Heat remaining 1 tablespoon olive oil in large skillet over medium-low heat. Add artichokes and 1/2 cup tap water to skillet; sprinkle with salt and pepper. Bring to boil. Cover, reduce heat to medium, and simmer until artichokes are tender and water evaporates, about 15 minutes.
• Remove from heat and cool.
• DO AHEAD: Can be made 2 hours ahead. Cover and chill.
• Line large baking sheet with several layers of paper towels.
• Beat egg whites in medium bowl until stiff but not dry. Fold whites into batter, then fold in artichokes.
• Pour enough canola oil into large saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan; heat oil to 375°F
• Working in batches, drop artichoke mixture by tablespoonfuls into oil; fry until golden, turning often, about 2 minutes per batch.
• Using slotted spoon, transfer fritters to paper towels. Sprinkle with salt. Transfer fritters to platter; sprinkle with parsley.
• Garnish with lemon wedges. Serve sauce alongside.