Goat Cheese Fritters with Artichokes

These goat cheese fritters with artichokes are superby delicious!

They’re crispy pan-fried bites made with artichokes, goat cheese and garlic served with a lemon yogurt dipping sauce.

Serve them as an appetizer or snack and watch them disappear.

How to make goat cheese fritters with artichokes

Featured Ingredients

For the fritters:

• Artichoke hearts: The jarred, marinated artichoke hearts are the best option because they’re already so flavorful and delicious.
  • Chop them up to get them ready to be fritters.
• Goat cheese: A tangy, creamy cheese that becomes even creamier when made into fritters and fried to golden perfection.
• Garlic: Pairs so well with artichokes, goat cheese and lemon, yes!
• Lemon: Fresh lemon zest and juice for the filling.
• Herbs and spices: We’re talking smoked paprika, thyme, salt, black pepper and cayenne pepper.
• Oil: I use avocado or canola for a fritter project like this.

For the dip:

• Yogurt: Greek yogurt is the perfect base for a creamy dip.
• Mayo: A few dabs to make the dip richer and less tangy.
• Lemon: More fresh zest and juice.
• Garlic: Can never have enough…
• Sugar: To balance the tanginess.

Step-by-Step Instructions

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.
2. In a high sided pot or skillet, heat oil to medium to medium-high heat.
3. 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.
4. Remove fritters and place on a paper towel-lined plate. Repeat with remaining batter.
5. In a small bowl, whisk together yogurt, mayo, lemon zest, garlic and granulated sugar.
6. Serve fritters and yogurt dip.

Recipe Substitutions and Alterations

• For the artichokes: Jarred marinated or canned artichokes work best.
• For the goat cheese: You could use cream cheese as an alterative.
• For the oil: Your favorite neutral oil will work here.
• For the yogurt: Non-fat or whole milk Greek yogurt will work.
• For the mayo: Any version of mayo works (traditional, olive oil, avocado oil mayo, etc).

Nutrition Considerations

• To make them gluten free: Use gluten free all-purpose flour. Be sure all packaged ingredients are gluten free.
• To make them nut free: This recipe does not contain nuts. Be sure all packaged ingredients are nut free.
• To make them egg free: Try this recipe with an egg replacer like Bob’s Red Mill (although I haven’t tested this).

Storage Instructions

• To store: Store the fritters in a sealed airtight container in the refrigerator up to 4 days or the freezer up to 2 months. If frozen, let thaw in the refrigerator.
• To reheat: Reheat in the oven at 350 for 5-6 minutes or in a lightly greased skillet on medium heat 3-4 minutes, or until heated through. You can reheat in the microwave, but they will likely lose their crispiness.

Apps and snacks you’ll love:

• Lemon Beet Hummus
• Simple Charcuterie Board
• Cheesy Bacon Spinach Dip
• Broccoli Cheddar Bites
• Dill Veggie Dip
• Tomato Jalapeno Salsa

Goat Cheese Fritters with Artichokes

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

• Author: Julie Andrews
• Prep Time: 10-15 mins
• Cook Time: 15-20 mins
• Total Time: 25-35 mins
• Yield: Makes 12 fritters / Serves 4 1x
• Category: Appetizers
• Method: Stove-Top
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Fritters:

• 14 ounces marinated artichoke hearts, drained and chopped
• 3 ounces crumbled goat cheese
• 2–3 cloves garlic, peeled and minced
• Zest of ½ medium lemon
• ¾ cup all-purpose flour
• 2 large eggs
• ½ teaspoon smoked paprika
• ¼ teaspoon dried thyme
• ¼ teaspoon coarse salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper
• ¼ teaspoon baking powder
• 3–4 tablespoons oil, for frying

Lemon Yogurt Dip:

• ½ cup plain Greek yogurt
• 1–2 tablespoon(s) mayonnaise
• Zest of ½ medium lemon
• 2–3 cloves garlic, peeled and minced
• ½ teaspoon granulated sugar

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Instructions

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.
2. 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.
3. In a small bowl, whisk together yogurt, mayo, lemon zest, garlic and granulated sugar. Serve fritters and yogurt dip.

Notes

Reheating Tip: To reheat leftovers, broil fritters on low for 2-3 minutes per side.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 334
• Sugar: 2g
• Sodium: 405mg
• Fat: 21g
• Saturated Fat: 6g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 104mg