Artichoke Fritters

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

Prep Time 10

Cook Time 20

Total Time 30

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

Place shredded potatoes in a large, clean towel. Squeeze out all moisture; make sure the potatoes are completely dry.
Place all of remaining ingredients in a large bowl; add potatoes. Mix all ingredients together until thoroughly combined.
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.
To reheat, place fritters on a baking sheet and heat in a 400°F degree oven until hot.
Serve with Olive Oil Aioli