Artichoke Fritters

Name: Artichoke Fritters
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 18
Ingredients: 2 pounds Russet potatoes, peeled and shredded (after shredding the potatoes, place them in a large bowl with ice water, so they won’t oxidize and turn rust colored); 3 medium leeks (white parts only), thinly sliced; 2 cups roughly chopped artichoke hearts* (fresh or frozen); 3 egg whites, beaten with a whisk until frothy; 3 to 6 tablespoons matzo meal; 2 teaspoons kosher salt; 1 teaspoon fresh cracked black pepper; Good quality extra virgin olive oil; Chopped mint, garlicky aioli, lemon juice, sea salt, for garnish

Author:

Chef Laura Frankel

Publish date:

Mar 9, 2012

Nothing screams SPRING louder than the first of the season’s baby artichokes. For quicker preparation, you can use frozen artichokes too.

30minDuration
20minCook Time
10minPrep Time
18Servings

Ingredients

2 pounds Russet potatoes, peeled and shredded (after shredding the potatoes, place them in a large bowl with ice water, so they won’t oxidize and turn rust colored)
3 medium leeks (white parts only), thinly sliced
2 cups roughly chopped artichoke hearts* (fresh or frozen)
3 egg whites, beaten with a whisk until frothy
3 to 6 tablespoons matzo meal
2 teaspoons kosher salt
1 teaspoon fresh cracked black pepper
Good quality extra virgin olive oil
Chopped mint, garlicky aioli, lemon juice, sea salt, for garnish

Preparation

1. Place shredded potatoes in a large, clean towel. Squeeze out all moisture; make sure the potatoes are completely dry.

2. Place all of remaining ingredients in a large bowl; add potatoes. Mix all ingredients together until thoroughly combined.

3. Heat a large sauté pan with 1½ inches of oil. Drop spoonfuls of fritter batter into the oil. Brown the fritters on both sides. Remove to a platter lined with paper towels.

4. To reheat, place fritters on a baking sheet and heat in a 400°F degree oven until hot.

Serve with Olive Oil Aioli