Goat Cheese Fritters with Artichokes

Artichoke & Goat Cheese Fritters in a white plate.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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




  • 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


  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.


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