Spicy Artichoke & Smoked Paprika Fritters with Lemon-Tahini Drizzle
Crispy, golden fritters packed with tender artichoke hearts and the smoky depth of paprika, offering a delightful bitter and spicy contrast. A creamy lemon-tahini drizzle cuts through the richness with a bright, umami-forward finish, making for an irresistible Mediterranean-inspired snack.
Prep Time
35 min
Difficulty
Medium
Servings
4
Calories
220 kcal
Instructions
- 1
Roughly chop the drained artichoke hearts and place them in a mixing bowl.
~3 min - 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
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
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
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
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
Serve the hot fritters immediately, drizzled with the lemon-tahini sauce.
Tips
- For extra crunch, ensure the oil is hot enough before adding the fritters. If the oil is too cool, they will absorb too much oil and become greasy.
- These fritters are best served immediately after frying. If you have leftovers, they can be reheated in an oven or air fryer to regain some crispiness, but they will not be as fresh.
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