Description
These Artichoke Parmesan Fritters with Labneh are delicious. They are almost like potato latkes, but with artichokes, lemon and Parmesan. Labneh is Greek yogurt that’s been strained. It’s strained to remove most of its whey, resulting in a thicker consistency. Once strained, you add lemon zest and juice and chopped fresh dill.
Ingredients
- FOR THE FRITTERS:
- 1 bag (12 Oz. Size) Frozen Artichoke Hearts, Thawed Or 1 Can (14 Oz. Size) Artichoke Hearts, Drained
- ¼ cups Red Onion, Chopped
- 3 cloves Garlic, Minced
- ¼ cups Milk
- 2 Eggs, Beaten
- 1 Lemon, Zest And Juice
- 1 cup All-purpose Flour
- ¾ teaspoons Baking Powder
- 1 teaspoon Salt
- ½ teaspoons Pepper
- ½ cups Parmesan, Grated
- ½ cups Panko Crumbs
- ¼ teaspoons Chili Flakes
- FOR THE LABNEH:
- 1 cup Plain Greek Yogurt
- 1 teaspoon Lemon Juice
- 1 teaspoon Lemon Zest
- 1 Tablespoon Chopped Dill
- 2 cloves Garlic, Minced
Preparation
Coarsely chop artichokes and put them in a large mixing bowl. Add everything else and mix until combined. Let batter sit for 15 minutes before you cook.
Heat a skillet (I used cast iron) over medium heat. Add 2 tablespoons of oil and 2 tablespoons of butter. When pan is hot enough, form cakes into ¼-cup balls and sauté until golden in either side, about 5 minutes. Work in batches until all the batter is used. Keep warm in a low oven until ready to serve.
Immediately before serving, squeeze a little fresh lemon juice over all and hit with a bit of kosher salt. Serve with labneh.
For the labneh:
Line a small colander with paper towels and put the yogurt in the middle. Cover the yogurt with the extra paper towels and put in the fridge overnight or at least a few hours to drain the liquid out. Remove the yogurt solids into a small bowl and add lemon zest, lemon juice, dill, garlic, salt and pepper.
