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Crispy pan-fried fritters made with artichokes, goat cheese and garlic served with a lemon yogurt dipping sauce.


12 fritters

Total time

25 minutes


  • fritters
  • 14 oz marinated artichoke hearts (drained and chopped)
  • 3 oz crumbled goat cheese
  • 2 cloves garlic (peeled and minced)
  • ½ medium lemon (zest of)
  • ¾ cup all-purpose flour
  • 2 large eggs
  • ½ tsp smoked paprika
  • ¼ tsp dried thyme
  • ¼ tsp coarse salt
  • ¼ tsp ground black pepper
  • ¼ tsp cayenne pepper
  • ¼ tsp baking powder
  • 3 tbsp oil (for frying)
  • Lemon Yogurt Dip
  • ½ cup plain Greek yogurt
  • ½ medium lemon (zest of)
  • 2 cloves garlic (peeled and minced)
  • ½ tsp granulated sugar


  1. In a medium mixing bowl, stir together chopped artichoke hearts, goat cheese, garlic, flour, eggs, smoked paprika, thyme, salt, black pepper, cayenne pepper and baking powder until thoroughly combined.

    In a high sided pot or skillet, heat oil to medium to medium-high heat. Working in batches, use a cookie scoop to drop dollops of fritter batter into the oil.

    Fry 2-3 minutes per side, until browned and crispy on both sides and set. Remove fritters and place on a paper towel-lined plate. Repeat with remaining batter.

    In a small bowl, whisk together yogurt, lemon zest, garlic and granulated sugar. Serve fritters and yogurt dip.

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