Introducing our Spinach and Artichoke Fritters recipe, a delightful treat that combines the earthy flavors of artichokes with a crispy, golden batter. Each bite reveals a tender and flavorful inside, making these fritters the perfect appetizer or snack for gatherings.

Minced garlic is added to provide an aromatic depth that complements the artichokes. The garlic's spicy, savory notes contrast with the mild artichokes. Lemon zest and juice introduce a refreshing and zesty flavor to the dish.

Egg binds the ingredients together seamlessly, helping them hold their shape during frying. Adding milk adds moisture and slight creaminess to the batter, resulting in a tender crumb. Flour and baking powder work together to create the batter's structure. The flour provides thickness, while the baking powder introduces lightness and airiness to the fritters.

The yogurt sauce, made from plain Greek yogurt, is served as a dip for the fritters. This creamy, tangy sauce contributes rich and savory flavors to the cakes. A small amount of lemon juice is added to the yogurt sauce, complementing the citrus notes in the fritters.

This Spinach and Artichoke Fritters recipe offers a delightful blend of textures and tastes, making them a memorable and enjoyable dish for friends and family.

Prep Time:  10 minutes   |    Cook Time:  10 minutes   |    Total Time:  20  minutes   |    Servings:  20 Fritters

Ingredients:

• 4 cups  Carlini  Canola Oil

Artichoke Fritters:

• 12 ounces  Tuscan Garden  Artichoke Quarters in Water, drained and chopped
• 1 clove garlic, minced
• 1 1/2 teaspoons lemon zest (about 2 lemons)
• 1 1/2 teaspoons lemon juice
• 1  Goldhen  Large Egg
• 1/2 cup  Friendly Farms  2% Milk
• 1 cup  Baker’s Corner  All Purpose Flour
• 1 teaspoon  Baker’s Corner  Baking Powder
• 1 1/4 teaspoons  Stonemill  Iodized Salt
• 1/2 teaspoon  Stonemill  Ground Black Pepper
• ¼ cup Happy Harvest Cream Style Sweet Corn
• ¼ cup spinach, chopped
• 1 cup Carlini Pure Corn Oil

Yogurt Sauce:

• 3/4 cup  Friendly Farms  Plain Greek Yogurt
• 1/2 teaspoon lemon juice
• 1/4 teaspoon  Stonemill  Iodized Salt
• 1/8 teaspoon  Stonemill  Ground Black Pepper

Directions:                                   

1. In a small saucepan, heat the oil over medium-high heat.
2. For the artichoke fritters: In a medium bowl, combine the artichokes, garlic, lemon zest, spinach, corn, juice, egg and milk. Stir until well combined.
3. In a medium bowl, combine the flour, baking powder, salt and pepper. Stir until well combined. Add to the artichoke mixture and stir until well combined.
4. Roll mixture into 1 inch balls and smash with bottom of a glass or bowl to flatten.
5. Heat oil on stove top in a large frying pan.
6. In batches, place the smashed mixtures into the hot oil. Fry until golden brown. Remove and drain on paper towels.
7. For the yogurt sauce: In a small bowl, combine the yogurt, lemon juice, salt and pepper. Stir until well combined.
8. Serve the fritters on a platter with a dollop of the yogurt sauce.

TIP: Make the fritters the night before and reheat in a 425° oven for 8 minutes or until hot. For a stronger lemon flavor, add an additional 1/2 teaspoon lemon juice and 1/2 teaspoon lemon zest to the fritter batter.

Recipe Courtesy of ALDI Test Kitchen