Crispy Fried Artichokes with Chipotle Dip
Ingredients
- 2 cups marinated artichokes, drained
Batter
- 1/2 cup flour
- water (to create thick batter)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
Breadcrumbs
- 1 to 1 1/4 cups seasoned vegan panko breadcrumbs
Chipotle dip
- 2 tablespoons vegan mayonnaise
- 2 tablespoons vegan sour cream
- juice of 1/2 lemon
- 1/4 to 1/2 teaspoon garlic powder
- 1 minced chipotle pepper
- 1/2 teaspoon sriracha
- 1 teaspoon 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 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; once oil is hot, test by dropping some panko in and when it fries, carefully add artichokes away from you to prevent splashing.
Fry until lightly browned, about 10 to 20 seconds, then flip to brown the other side.
Remove and place on a paper towel or kitchen towel to cool, and repeat with the remaining artichokes.
