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.
