Fried Artichokes and Fennel with Romesco
INGRÉDIENTS
- 4 cups canola oil 1 L
- 4 cups instant flour 1 L
- 1 tsp salt 5 mL
- 1/4 tsp ground black pepper 2 mL
- 6 artichoke hearts, thinly sliced
- 2 fennel bulbs, cored, thinly sliced
- 4 cups buttermilk 1 L
PRÉPARATION
- 1. In saucepan or deep fryer, heat canola oil to 350 °F (180 °C) .
- 2. Combine instant flour with salt and pepper. Place in bowl.
- 3. Soak artichoke and fennel in buttermilk.
- 4. Shake off the buttermilk and toss in seasoned flour.
- 5. Shake off excess flour and fry artichokes and fennel in batches for 2 to 3 minutes, until crispy. Remove and drain on paper towels.
- 6. Sprinkle with salt and pepper.
RENDEMENT
6 servings
PORTION
1 1/3 cup
VALEUR NUTRITIVE
| Calories | 630 |
| Lipides | 32 g |
| Gras saturés | 3 g |
| Cholestérol | 0 mg |
| Glucides | 78 g |
| Fibres | 11 g |
| Sucres | 5 g |
| Protéines | 14 g |
| Sodium | 560 mg |
| Potassium | 903 mg |
