Artichokes in Parmesan batter with olives and capers



Ingredients 11
Servings 4
Time

Ingredients

  • 2
    large eggs
  • 45
    ml
    grated Parmesan cheese
  • 30
    ml
    all purpose flour
  • 5
    ml
    salt
  • Sunflower oil for deep frying
  • 820
    g
    artichoke hearts
  • 15
    ml
    drained capers
  • 65
    ml
    black olives
  • 65
    ml
    green olives
  • Balsamic vinegar to serve
  • Milled pepper
 

Method

 
Beat eggs lightly, then add grated Parmesan cheese, flour and salt.
Beat until smooth to make a batter, then cover and refrigerate for about 30 minutes.
Heat oil in a saucepan.
Drain artichokes well, then dip them in batter, coating well.
Deep fry for 2 minutes in hot oil, or until golden.
Drain on paper towels.
Divide artichokes among 4 plates, garnish with capers and olives.
Drizzle balsamic vinegar over and sprinkle with pepper.
Serve with a crusty bread and rocket.
 

Read more on: deep-fry
 

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