These artichoke fritters are crispy bites perfect for dipping in whipped goat cheese. Tangy, briny artichokes combine with Parmesan, a touch of lemon and pan-frying until golden for a snack that’s both bright and comforting.
Spring snack time!
These crisp artichoke fritters are ideal for dragging through silky whipped goat cheese with a hint of lemon. The contrast of the warm, crunchy fritter with cool, tangy goat cheese is irresistible.
When I think of artichokes I think of spring — but canned or jarred artichoke hearts are wonderful year-round. Their briny, tangy flavor is perfect in so many dishes: salads, grains, pizzas, burgers, and of course fritters.
I adore them. Even the jarred variety brings that dreamy, buttery texture and bright flavor I love.
Fritters are one of my favorite things to make — they’re simple, crunchy and infinitely adaptable. These artichoke fritters are essentially little patties made by combining chopped artichokes with a light batter, pan-frying until golden, and serving with whipped goat cheese.
A few weeks ago I had an artichoke and goat cheese popper and loved it — so I adapted the idea into a fritter format. Rather than deep-frying, these cook quickly in a skillet and get deliciously crisp without a lot of fuss.
The whipped goat cheese is luxuriously creamy and brightened with lemon zest and juice. Paired with hot, crisp artichoke fritters, it creates a memorable flavor combination that’s easy to pull together.
This recipe is straightforward: whip the goat cheese until smooth with lemon, chop and drain the artichokes, stir together a simple batter with egg, flour and Parmesan, then spoon into a hot skillet and cook until golden. Serve immediately with the whipped goat cheese for dipping.
These fritters make a lovely appetizer or snack and work well as a light dinner with a big salad.
Artichoke Fritters with Whipped Goat Cheese
Artichoke Fritters with Whipped Goat Cheese
4
10 mins
15 mins
25 mins
Ingredients
- 8 ounces goat cheese
- 1 lemon, juiced and zested
- 2 cans artichoke hearts in water, drained
- 2 large eggs, lightly beaten
- ½ cup all-purpose flour
- ½ cup finely grated Parmesan cheese, plus more for topping
- 1 garlic clove, minced
- Pinch crushed red pepper flakes
- Kosher salt and black pepper, to taste
- 2 to 3 tablespoons olive oil for cooking
- Fresh chopped parsley for topping
Instructions
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Make the whipped goat cheese first: place the goat cheese in the bowl of a food processor with the lemon juice and zest. Process until very smooth and creamy, scraping the bowl as needed. Transfer to a small bowl and set aside.
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Pat the artichokes dry with paper towels and coarsely chop them.
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In a mixing bowl, whisk together the eggs, flour, Parmesan, minced garlic, crushed red pepper, and a generous pinch of salt and pepper. Fold in the chopped artichokes to form a thick batter.
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Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Once hot, drop ½-cup scoops of the batter into the pan (about 3–4 fritters at a time). Cook 3–4 minutes per side until deep golden and crisp, flipping gently. Transfer to a paper towel–lined plate to drain.
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Repeat with remaining batter, adding more oil as needed. Finish by sprinkling extra Parmesan and chopped parsley over the fritters. Serve warm with the whipped goat cheese for dipping.
Appetizer, Side Dish
American
How Sweet Eats
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