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Artichoke Fritters
1 (14-ounce) can artichoke hearts 1 garlic clove, minced 2 teaspoons olive oil 1 (2-ounce) jar sliced pimientos, drained 1/2 cup butter 1 cup water 1/4 teaspoon salt 1 cup all-purpose flour 4 eggs 3 tablespoons grated Parmesan cheese
Drain artichokes and chop (about 1 3/4 cup).
In skillet, saute garlic in olive oil for about 1 minute; add chopped artichokes and drained pimientos. Cook and stir until mixture is dry but not browned.
In another saucepan, bring butter, water, and salt to a boil; add flour all at once. Cook and stir until mixture will form a ball that does not separate.
Remove from heat and stir in eggs, one at a time, beating after each addition. Stir in artichokes and cheese. Refrigerate until time to serve.
Drop by rounded teaspoonfuls, 3 or 4 at a time in Presto® electric deep fryer, turning once, until desired brownness is reached. Remove from oil and drain on absorbent paper. Repeat until all mixture is used.
Makes about 4 dozen Source: National Presto Industries, Inc.
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