Artichoke fritters

Artichoke fritters

It sure is artichoke season and you know as any vegetable vendor has these gorgeous vegetables in buckets in all shades of purple and green, I love buying them and cooking them in a pot of water, then once the leaf comes off, you know they are cooked, I strain them and scrape the flesh off. This time I made fritters and I must say they were very tasty, so to make this recipe you will need,

Artichoke fritters

February 23, 2020


  • 3 artichokes
  • 300g fresh spinach
  • 4 stuffed olives
  • Seasoning
  • 2 eggs
  • 1 teaspoon himalayan salt
  • 150g buckwheat flour
  • 80g fresh basil
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • Good quality olive oil
  • Step 1 To make these fritters you need the artichoke flesh so either cook as I mentioned above or if already cooked add the flesh to your blender together with your cooked spinach, stuffed olives, seasoning, basil and spices and pulse twice or three times to bind the ingredients together.
  • Step 2 Make your batter in a bowl with the rest of your ingredients and add more liquid if  your batter is too thick or more flour if slightly watery, I recommend doing this after you add the artichoke mix. Once you are happy with the consistency which should be a good batter, heat your pan with olive oil and add batches of the fritters with a spoon, you can make them any size you wish, the smaller the fritters the more you turn out.
  • Step 3 With these quantities I made 6 large fritters and you can serve them with a fresh salad and some pulses.

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