Artichoke Parmesan Fritters with Labneh

Name: Artichoke Parmesan Fritters with Labneh
Prep time: PTM
Ingredients: 12 ounce bag frozen artichoke hearts, thawed or 1 can of artichoke hearts, drained; 3 garlic cloves, minced; u00bc cup red onion, chopped; u00bc cup milk; 2 eggs, beaten; Zest and juice of 1 lemon; 1 cup all-purpose flour; u00be teaspoon baking powder; 1 teaspoon salt; u00bd teaspoon pepper; u00bd cup Parmesan, grated; u00bd cup Panko crumbs; u00bc teaspoon chili flakes; 1 cup plain Greek yogurt; 1 teaspoon lemon zest; 1 teaspoon lemon juice; 1 tablespoon dill, chopped; 2 cloves garlic, chopped; salt and pepper

By appetizers, Hors d'oeuvres, Vegetarian Frying

June 9, 2019

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

12 ounce bag frozen artichoke hearts, thawed or 1 can of artichoke hearts, drained

3 garlic cloves, minced

¼ cup red onion, chopped

¼ cup milk

2 eggs, beaten

Zest and juice of 1 lemon

1 cup all-purpose flour

¾ teaspoon baking powder

1 teaspoon salt

½ teaspoon pepper

½ cup Parmesan, grated

½ cup Panko crumbs

¼ teaspoon chili flakes

Labneh

1 cup plain Greek yogurt

1 teaspoon lemon zest

1 teaspoon lemon juice

1 tablespoon dill, chopped

2 cloves garlic, chopped

salt and pepper

Directions

1Coarsely chop the artichokes and put them in a large mixing bowl. Add everything else and mix until combined. Let the 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 the 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.

Labneh

1Line 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 the lemon zest, lemon juice, dill, garlic, salt and pepper.

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