Crispy Fried Artichokes with Chipotle Dip
Ingredients
- 2 cups marinated artichokes, drained
- 1 to 1 1/4 cups seasoned vegan panko breadcrumbs
Batter
- 1/2 cup flour plus water to create thick batter
- 1 tsp each dried basil and oregano
- 3/4 tsp salt
- 1/2 tsp garlic powder
Chipotle dip
- 2 tbsp vegan mayo
- 2 tbsp vegan sour cream
- Juice of 1/2 lemon
- 1/4 to 1/2 tsp garlic powder to taste
- 1 chipotle pepper, minced and drained
- 1/2 tsp sriracha
- 1 tsp agave
- Dash of salt and pepper
Preparation
Mix the batter ingredients thoroughly with a fork in a bowl.
Whisk together the chipotle dip ingredients to combine.
Gently lay the drained artichokes on a towel and pat to remove excess liquid.
Pour the panko breadcrumbs onto a large plate or bowl for dipping.
Dip each artichoke into the batter to coat completely, then press gently into the panko.
Heat oil in a medium saucepan to about 1/2 cm depth.
Fry 3 or 4 artichokes at a time and test oil heat by dropping some panko in it to see if it fries.
Carefully add the artichokes to the hot oil, fry until lightly browned for about 10 to 20 seconds, then flip to brown the other side.
Remove and place on a paper towel to cool, and repeat with the remaining artichokes.
