Fried artichokes
This is adapted from a recipe I found here, but then tweaked to taste more like the ones I crave from the pricey restaurant I don't need to be spending money. Now, no need to go out.
Gaby gobbled these up.
2 eggs
1/2 cup milk
2 (15 ounce) can artichoke hearts, drained and quartered
1 1/2 cups seasoned dry bread crumbs
1/4 cup grated Parmesan cheese
at least 1 tsp. of granulated garlic
2 cups oil for frying, or as needed
Heat oil in a deep-fryer or heavy deep skillet to 350 degrees F (175 degrees C). (My test--when I drop a little bit of water in the pan and it sizzles and spits, it's hot enough)
In a small bowl, whisk together eggs and milk.
Place seasoned bread crumbs, Parm cheese and garlic in a ziploc bag.
Dip artichoke hearts in the egg mixture, then drop them in the bag, shut the bag and shake it until the artichokes are covered.
Deep-fry for 2 to 3 minutes, until deep golden brown. Remove to paper towels to drain excess oil. When all the pieces have been fried, place on a serving tray and sprinkle with more Parmesan cheese.
Gaby gobbled these up.
2 eggs
1/2 cup milk
2 (15 ounce) can artichoke hearts, drained and quartered
1 1/2 cups seasoned dry bread crumbs
1/4 cup grated Parmesan cheese
at least 1 tsp. of granulated garlic
2 cups oil for frying, or as needed
Heat oil in a deep-fryer or heavy deep skillet to 350 degrees F (175 degrees C). (My test--when I drop a little bit of water in the pan and it sizzles and spits, it's hot enough)
In a small bowl, whisk together eggs and milk.
Place seasoned bread crumbs, Parm cheese and garlic in a ziploc bag.
Dip artichoke hearts in the egg mixture, then drop them in the bag, shut the bag and shake it until the artichokes are covered.
Deep-fry for 2 to 3 minutes, until deep golden brown. Remove to paper towels to drain excess oil. When all the pieces have been fried, place on a serving tray and sprinkle with more Parmesan cheese.
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