212-ouncepackages frozen quartered artichoke hearts, thawed (or two cans, drained)
3-4cupsvegetable oil
1½cupswhite rice flour
1½cupscold seltzer water
½teaspoonkosher salt, plus more to taste
INSTRUCTIONS
Prepare the spiced aioli. Whisk together all of the ingredients. Taste and adjust the salt, pepper, and sriracha to preference. Refrigerate until ready to serve.
Preheat the oven to 200ºF and line two baking sheets with paper towels.
Pat the thawed artichoke hearts dried with paper towels.
Fill a heavy-bottomed pot with 3-4 inches of vegetable oil. Over medium high heat, bring the oil to 375ºF using a candy thermometer.
Meanwhile, whisk together the rice flour, seltzer water, and ½ teaspoon salt in a medium bowl. Add more rice flour or club soda as needed until the batter resemble a thick pancake batter.
When the oil reaches 375ºF, coat each artichoke heart in the batter, working in batches of 6 to 8 at a time. Carefully transfer with a slotted spoon to the hot oil.
Fry until lightly golden brown, about 3 minutes (if you under cook them, they won't wind up crispy, but will instead be soft, so be sure to let them cook until lightly golden brown. Use a slotted spoon to transfer the artichoke hearts to the paper towel lined baking sheets.
Sprinkle with salt and transfer to the oven to keep warm.
Let the oil come back up to temperature and repeat until you've fried all of the artichoke hearts.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.