Crispy Fried Artichokes and Creamy 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 each vegan mayo and vegan sour cream
- Juice of 1/2 lemon
- 1/4 to 1/2 tsp garlic powder to taste
- 1 chipotle pepper (drained) minced
- 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 the chipotle dip ingredients together 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.
Using a fork or hands, dip each artichoke into the batter to coat completely, then press gently into the panko breadcrumbs.
Meanwhile, heat oil in a medium saucepan to a depth of about 1/2 cm.
Fry 3 or 4 artichokes at a time in the hot oil until lightly browned, flipping after about 10 to 20 seconds to brown the other side.
Place the fried artichokes on a paper towel or kitchen towel to cool and repeat with the remaining artichokes.
Tips
The entire process takes under 20 minutes.
This dish is a hit with kids.
