Spicy Artichoke & Smoked Paprika Fritters with Lemon-Tahini Drizzle

Instructions

1. 1

   Roughly chop the drained artichoke hearts and place them in a mixing bowl.

   ~3 min
2. 2

   Add the flour, smoked paprika, cayenne pepper, chopped parsley, minced garlic, egg, 50ml water, salt, and black pepper to the bowl with the artichokes. Mix until well combined and a thick batter forms. Adjust water if needed to reach desired consistency.

   ~5 min
3. 3

   In a small bowl, whisk together the tahini, lemon juice, 1-2 tablespoons of water, and a pinch of salt until smooth and pourable. Set aside.

   ~2 min
4. 4

   Heat about 1-2 inches of vegetable oil in a frying pan over medium-high heat until shimmering (around 350°F or 175°C).

   ~5 min
5. 5

   Carefully drop spoonfuls of the artichoke batter into the hot oil, frying in batches to avoid overcrowding the pan. Fry for 3-4 minutes per side, or until golden brown and crispy.

   ~10 min
6. 6

   Use a slotted spoon to remove the fritters from the oil and place them on a plate lined with paper towels to drain excess oil.

7. 7

   Serve the hot fritters immediately, drizzled with the lemon-tahini sauce.