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Export 17 ingredients for grocery delivery
Step 1
Drain the artichoke hearts well and gently pat them dry with a clean kitchen towel or paper towel. This helps the batter adhere better.
Step 2
In a mixing bowl, whisk together the flour, plant-based milk, cornstarch, garlic powder, smoked paprika, salt, and black pepper until smooth. The batter should have the consistency of pancake batter—add a splash more milk if it's too thick.
Step 3
In a separate bowl, combine the panko breadcrumbs and vegan parmesan cheese. Mix well.
Step 4
In a large sauté pan or deep fryer, heat about 1 inch of vegetable oil to 350°F (175°C) over medium heat. You can test if the oil is ready by dropping a small amount of batter into it; it should sizzle immediately.
Step 5
Dip each artichoke heart into the wet batter, allowing any excess to drip off.
Step 6
Next, roll it in the panko-parmesan mixture, pressing gently to adhere.
Step 7
Carefully place the coated artichoke hearts into the hot oil. Fry in batches, ensuring not to overcrowd the pan. Cook for about 2-3 minutes per side or until golden brown and crispy.
Step 8
Remove the fried artichoke hearts with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Step 9
Serve immediately with lemon wedges, garlic aioli and/or spicy marinara, and a sprinkle of fresh minced parsley. Enjoy!
Step 10
To make the garlic mayo, stir all its ingredients together in a small bowl. Taste and adjust seasonings, if necessary.
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