Crispy Fried Artichokes with Chipotle Dip
Ingredients
- 2 cups marinated artichokes, drained
Batter
- 1/2 cup flour
- water (to create thick batter)
- 1 tsp dried basil
- 1 tsp dried oregano
- 3/4 tsp salt
- 1/2 tsp garlic powder
Breadcrumbs
- 1 to 1 1/4 cups seasoned vegan panko breadcrumbs
Chipotle dip
- 2 tbsp vegan mayonnaise
- 2 tbsp vegan sour cream
- juice of 1/2 lemon
- 1/4 to 1/2 tsp garlic powder (to taste)
- 1 minced chipotle pepper (drained)
- 1/2 tsp sriracha
- 1 tsp agave
- dash of salt
- dash of pepper
Preparation
Mix the batter ingredients thoroughly with a fork in a bowl to create a thick batter.
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.
Dip each artichoke into the batter to coat completely, then press gently into the panko breadcrumbs.
Heat oil in a medium saucepan to a depth of about 1/2 cm.
Test the oil by dropping some panko into it; it should fry when hot.
Carefully drop 3 or 4 battered and breaded artichokes into the hot oil, away from you to avoid splashing.
Fry until lightly browned, 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.
