Artichoke Fritters with Caper Remoulade

ingredients

• 7 (6.5 oz) jars Mezzetta® Artichokes (drained)
• 1 tsp. Mezzetta® Crushed Garlic
• 2/3 c. milk
• 4 eggs
• Zest of 2 lemons (divided in half)
• juice of 1 lemon
• 1 c. semolina or corn meal
• 1 1/2 tsp. baking powder
• 1 tsp. salt
• 1/2 tsp. black pepper
• 2 qts. Canola or peanut oil
• 1/4 c. chopped flat leaf parsley
• 1 c. sour cream
• 2/3 c. mayonnaise
• 1/2 c. Mezzetta® Capote Capers (drained)
• 1/4 c. diced green onion
• 1 tsp. smoked paprika
• 1 c. All Purpose flour
• 3/4 tsp. salt
• *Calculated ingredients may not always be as accurate as the original recipe.

preparation

For this appetizer:

1. First heat the oil to 350 degrees in a large pot.
2. Combine the milk, garlic, eggs, and lemon zest in a bowl and whisk until thoroughly combined. In a separate bowl combine all of the dry ingredients and blend together with a fork.
3. Dip the artichokes into the egg mixture and then place them into the flour mixture and thoroughly coat. Once all of the artichokes have been dipped and the oil is heated, place them into the hot oil. Fry for 5-6 minutes or until crisp and golden brown.
4. Blot on a sheet pan lined with paper towel. Transfer to a serving bowl and sprinkle with salt and the parsley. Serve with caper remoulade.

Caper Remoulade

1. Zest and juice the lemon.
2. In a food processor combine the capers, lemon zest and green onion. Pulse until roughly chopped up.
3. In a mixing bowl combine the caper mixture with the sour cream, mayo, salt and paprika.
4. Once blended refrigerate until ready to serve.