One of my favorite appetizers is fried artichoke hearts. You bite through the crispy crust and into the tender, tangy inside of artichoke that leaves happiness on your lips.
Huh, what? Oh, yeah, it is Fire Day Friday.
But technically, this was cooked outside on a grill.
I refuse to use our deep fryer inside the house because I hate the lingering greasy smell. My fire pit was the closest stable surface to hold my deep fryer.
Deep Fried Artichoke Hearts with Gorgonzola Dipping Sauce
24 each artichoke hearts (preferably not the marinated kind)
6 ounces beer
1/2 teaspoon salt
1/2 cup self rising flour
1/4 cup panko bread crumbs
2 teaspoon paprika
1/2 teaspoon salt
1/2 cup mayonnaise
1/2 cup sour cream
1/3 cup gorgonzola cheese
1 tablespoon white balsamic fig vinegar (sub any light flavored vinegar)
1 tablespoon lemon juice
1/4 teaspoon black pepper ground
1/2 teaspoon Fire Ant Juice (or your favorite hot sauce)
Mix together the dipping sauce and rest in the fridge for at least one hour.
Whisk the beer, salt, and egg together in a bowl. Mix the flour, panko bread crumbs, paprika, and salt together on a plate.
One by one, dip the artichoke hearts in the egg wash and then roll in the flour mix.
Deep fry them in small batches (8 or less) at 375f for 4 minutes.
Remove from the fryer and rest on a cooling rack, seasoning with a pinch of salt immediately.
Dust with finely grated pecorino romano cheese and serve with the dipping sauce.
Did I mention these are deep fried artichoke hearts?
So what are YOUR favorite appetizers?
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