Directions
In a food processor or mixing bowl, whip goat cheese with lemon zest, lemon juice, olive oil, salt, and black pepper until smooth, then transfer to the refrigerator to chill. In a large bowl, whisk together eggs, flour, parmesan, garlic, red pepper flakes, salt, and black pepper until a thick batter forms that holds its shape when scooped. Gently fold in artichokes until evenly distributed. Heat 2 to 3 inches of oil in a heavy pot or deep skillet to 375°F. Working in batches, carefully drop spoonfuls of artichoke batter into the hot oil, avoiding overcrowding. Fry until fritters puff and turn deeply golden, flipping as needed, about 3 to 4 minutes total. Use a slotted spoon to transfer the fritters to a paper towel lined plate to drain briefly. Spread the whipped goat cheese onto a serving dish, arrange fritters on top, and finish with extra parmesan, fresh lemon zest, and chopped parsley. Serves 4.
Artichoke Fritters with Whipped Goat Cheese
Prep: 10 min Cook: 15 min Servings: 4
These artichoke fritters are light, puffy, and crisp, with a delicate interior that stays tender and flavorful thanks to briny artichokes and parmesan. Deep frying gives them an airy texture and an even golden crust, making them feel indulgent while still balanced. Served with cool, whipped goat cheese, they make an irresistible appetizer that feels rustic, comforting, and just a little special.
Ingredients
- 8 oz Goat Cheese
- 1 Lemon, zest & juice
- 1 tbsp Cento Imported Extra Virgin Olive Oil
- 2 cans Cento Quartered Artichoke Hearts (14 oz), finely chopped
- 2 large Eggs
- 1/2 cup Anna TIPO 00 Flour
- 1/2 cup Parmesan Cheese
- 1 clove Garlic, minced
- Cento Crushed Red Pepper, to taste
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- Cento Blended Italian Style Oil 75% Canola Oil 25% Extra Virgin Olive Oil, for frying
- Fresh Parsley, finely chopped
Directions
- In a food processor or mixing bowl, whip goat cheese with lemon zest, lemon juice, olive oil, salt, and black pepper until smooth, then transfer to the refrigerator to chill. In a large bowl, whisk together eggs, flour, parmesan, garlic, red pepper flakes, salt, and black pepper until a thick batter forms that holds its shape when scooped. Gently fold in artichokes until evenly distributed. Heat 2 to 3 inches of oil in a heavy pot or deep skillet to 375°F. Working in batches, carefully drop spoonfuls of artichoke batter into the hot oil, avoiding overcrowding. Fry until fritters puff and turn deeply golden, flipping as needed, about 3 to 4 minutes total. Use a slotted spoon to transfer the fritters to a paper towel lined plate to drain briefly. Spread the whipped goat cheese onto a serving dish, arrange fritters on top, and finish with extra parmesan, fresh lemon zest, and chopped parsley. Serves 4.
