These Spanish Artichoke Fritters, known as Buñuelos de Alcachofas, are what simple and honest home cooking is all about. We’re talking basic pantry staples, a ton of great flavors and all done in a little over 20 minutes. Serve these amazing fritters as a tapas appetizer or even as a side dish, next to some salmon & potatoes for an incredible meal.
To make this recipe, I used canned artichoke hearts in water. You can also use canned artichokes in brine. Either way, you want to drain the can of artichokes into a colander and rinse under water. This way they can absorb all the flavors in the fritters and really shine through.
To make this recipe gluten-free, you can substitute the all-purpose flour for any type of gluten-free flour. Such as almond flour, chickpea flour or even oat flour. For the milk, I used low-fat milk. But full-fat, non-fat or even plant-based milk can be used.
TIPS & TRICKS to Make this Recipe: Important to fry your fritters on a medium heat and nothing higher. Otherwise, the fritters will brown too quickly and not fully cook in the inside. You can serve these fritters warm, at room temperature or even chilled. The batter will hold for up to 3 days in the fridge.
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Watch the Video Below on How to Make these Spanish Artichoke Fritters
Spanish Artichoke Fritters | Buñuelos de Alcachofas
- 1/2 cup extra virgin olive oil 120 ml
- 1 egg
- 1/3 cup low fat milk 90 ml
- 1/2 cup all purpose flour 60 grams
- 1 tsp baking powder 5 grams
- 1 small onion finely chopped
- 2 cloves garlic roughly chopped
- 2 tbsp chopped parsley 8 grams
- 1/2 tsp dried thyme .50 grams
- 1 lemon
- 14 oz can artichoke hearts 400 grams
- pinch sea salt
- dash black pepper
Crack the egg into a large bowl, whisk the egg, then add in the milk and whisk until the egg and milk are well incorporated together, then slowly add in the flour while whisking continuously, once all the flour has been added and you end up with a creamy batter, add the baking powder and give it one final whisk until well mixed
Add in the chopped onion into the batter, along with the chopped garlic and chopped parsley, then finely grate in the zest of 1/2 lemon, making sure to avoid the white pith, season everything with sea salt & black pepper and mix until well mixed together
Drain the can of artichoke hearts into a colander and rinse under water, then add the artichoke hearts over some paper towels and pat completely dry, cut the the artichokes into small bite-sized pieces and then add into the batter, gently mix together until well mixed
Heat a large fry pan with a medium heat and add in the olive oil
Once the oil is nice and hot, add in spoonfuls of the batter, all in a single layer and evenly spaced out (cook in batches), fry the fritters for 4 to 5 minutes per side or until golden fried all around, as you finish each batch, transfer the fritters into a dish with paper towels
Once all the fritters are done, transfer into a serving dish and garnish with lemon wedges, enjoy!
Get the Spanish Olive Oil I used to make this Recipe
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