Fried artichoke hearts
Instructions
Prepare the batter: sift the flour and salt over a salad bowl.
Make a fountain in the flour and pour in the oil and 15 cl of lukewarm water.
Mix the flour gradually bringing into the Center: the dough should take the consistency of a thick cream.
Possibly add a bit of warm water.
Let stand for thirty minutes.
When you start cooking, whip the egg whites until foamy, and blend gently to the batter.
Add the chopped parsley without crushing the mixture.
Heat oil to 170 degrees.
Drain the artichoke hearts and dry thoroughly.
Dip them in batter, drain them and put them in the basket in the Fryer.
Then FRY the artichoke hearts for two minutes, voltandoli halfway through the cooking.
Drain them, dry them and serve.
Ingredients and dosing for 6 persons
- 400 g of canned artichoke hearts
- Frying oil
- For the batter:
- 125 g of flour
- 2 tablespoons of olive oil
- 2 egg whites
- 3 tablespoons of chopped parsley
- 1 pinch of salt