These days, trips to the grocery store are scarce. So instead of placing another order online, just start rooting around in the cabinet and I promise you’ll find something that can be turned into a fantastic meal. Recently, during one of my moments of desperation, I found some canned artichokes and realized I could whip up some easy, delicious fritters with them. A fritter is really just a basic mix of ingredients that are whisked into a simple batter, swirled with a fruit or vegetable of your choice, and then fried to golden brown perfection.
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In my newly beloved rendition, artichokes are the star of the show. After draining the liquid from the can, I add flour and baking powder for a little lift. To jazz them up, I sprinkled in some garlic and onion powders, and for a bit of tang, I reached for some lemon zest and juice from one I had left in the fridge.
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The cooking process is just as quick. Simply add mounds of the batter to the pan—just like you would if you were making pancakes—and sear on both sides until nice and crisp. Pair with one (or two) dipping sauces. I like to start with a base of mayo and then add a little more pizazz: I made one with lemon and dried herbs and another with a few squirts of sriracha. If you don’t have any of this in the house, no matter: Get creative and use whatever you have on hand.
Artichoke Fritters Recipe
- ¼ cup neutral oil, grapeseed or canola
- 1 can artichoke hearts in water or 18 oz frozen artichokes, defrosted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ medium onion, chopped fine
- 1 cup AP flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 egg
- ¼ cup milk water
- In a large bowl, combine all the ingredients (except the oil) and combine to form a thick pancake batter like consistency.
- In a large cast iron pan, add the oil and heat on medium heat. Using a large spoon, scoop some into the hot pan and press down to make the chunky fritters. Cook for three minutes, until brown and crispy. Flip and cook the other side for another three minutes.
- Place fritters on a paper towel lined dish to drain.
- Make a fancy aioli with mayo and your favorite flavorings like lemon and sriracha.
Header image by Anna Gass.