Ingredients
The following ingredients have 18 Servings
- 1 14 oz, can artichoke hearts, drained and rinsed well
- 1/2 medium sized onion, skin removed and trimmed
- 3 garlic cloves, peeled
- 1 1/3 cups garbanzo/fava flour
- 1 large egg
- kosher salt and fresh ground black pepper
- 1/2 teaspoon baking powder
- 1/2 teaspoon white truffle oil (optional)
- 3 teaspoons salted capers, rinsed and minced
- vegetable oil for frying
Instruction
- Add all the ingredients, except the capers, to a food processor and puree until you have a smooth paste. It should still be loose not stiff. Stir in the minced capers.
- I like to use a wok to fry them but a deep pot would work well here too. Put enough oil into the pot so the fritters will float without touching the bottom of the pan. Just make sure the pot is no more than 1/3 full of oil. Preheat the oven to 250 degrees.
- Heat the oil to 350 degree or if you do not have a fry thermometer drop a little dough in and if it pops right back up and bubbles furiously you are good to go.
- Using a #60 scoop or a tablespoon slip the batter gently into the oil. Do not over crowd and do not let them brown to quickly. Reduce the heat if necessary.
- When they have finished cooking remove them to a paper towel lined plate or oven proof dish to drain. Slide them into the oven to keep warm while finishing. Repeat the above step until all the batter is gone. Serve immediately.
