RomanItalian
Artichokes in Gluten-Free Batter
by Chef in Camicia · 306K subscribers on YouTube
Crispy fried artichokes with a light, gluten-free batter made from rice flour and sparkling water. Perfect as an appetizer for Christmas Eve.
- Difficulty
- medium
Ingredients
5 items- 6 pcsCarciofiFresh artichokes
- 150 gRice Flour
- 100 mlIced Sparkling WaterIce-cold sparkling water
- Seed Oil For FryingAs needed; can use a mix of seed and olive oil
- SaltTo taste, added at the end
Method
- If the stem is too long, shorten it. Remove the toughest outer leaves with your hands.
- With a small knife, trim the base of the stem by cutting away the outermost part.
- Cut the cleaned artichokes into quarters and place them in water with lemon to prevent browning.
- Blanch the artichokes in salted boiling water for about 5 minutes, then drain and dry them thoroughly with a cloth.
- For the batter: mix the rice flour with ice-cold sparkling water until smooth and lump-free.
- Dip the artichokes into the batter.
- Fry them in seed oil (or a mix of seed and olive oil) at 170°C (338°F) until golden brown.
- Drain on paper towels and salt them immediately.
- Serve hot. Be careful not to burn yourself – as I did!
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
