Crispy Artichoke Hearts
Ingredients:
1/2 cup sour cream
1 tablespoon mayonnaise
1/2 teaspoon dried dill
2 teaspoons lemon juice
kosher salt and pepper to taste
1 package frozen quartered artichoke heart
1 egg
1/3 cup panko bread crumbs
1/3 cup plain dry bread crumbs
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
canola oil for frying
Directions:
Combine first 5 ingredients together in a bowl. Cover and refrigerate for 20 minutes.
Heat about 1 inch of canola oil in a sauce pan over medium-high heat.
In a bowl beat the egg, set aside. In another bowl combine panko bread crumbs, dry bread crumbs, dried oregano, salt and pepper.
Pat dry the artichoke hearts. Dip them in egg and then bread crumb mixture. Toss to coat and shake to remove any excess.
Sprinkle a couple of bread crumbs into the oil, if they sizzle the oil is hot enough to begin frying. Fry the artichokes in batches until golden brown and crispy, about 3 minutes. Strain on paper towel or brown paper bag, sprinkle with kosher salt. Serve hot. (Note: It is important to do this in batches so that you don't over crowd the pan and reduce the temperature of the oil.)
