Olive Oil Fried Artichokes, Fennel and Lemon Slices with Spiced Orange Aioli

This dish of Olive Oil Fried Artichokes, Fennel and Lemon Slices with Spiced Orange Aioli is a delicious shared appetizer. Olive oil is ideal for frying. In proper temperature conditions, it undergoes no substantial structural change and keeps its nutritional value better than other oils, not only because of the antioxidants but also due to its high levels of oleic acid. Its smoke point (410°F) is substantially higher than the ideal temperature for frying food. Find the video, recipe, and printable recipe PDF below! 

 
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Yield: 6 portions

Method

  1. For the batter: Combine dry ingredients. Whisk in sparkling water to desired consistency.

  2. Heat oil to 350 F. 

  3. Dip vegetables in batter and fry in batches for 2-3 minutes until crispy.  Remove slices and drain on paper towels.  Sprinkle with salt and pepper. M

  4. Serve with Spiced Orange Aioli.

Ingredients

For the batter:

3 cup Cake flour

¾ cup Cornstarch

1 Tbsp. Baking soda

2 Tbsp. Salt

as needed, Sparkling water

For the fried vegetables:

2 ea. Fennel bulb, thinly sliced

3 ea. Lemon, thinly sliced

6 ea. Artichoke heart, thinly sliced

as needed, Batter

½ gal. Extra-virgin olive oil for frying

as needed, Spiced Orange Aioli (recipe here)

This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of the International Olive Council.