Name: Artichoke and asparagus fritters with olive relish
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: Olive relish; 1/2 cup (60g) seeded green olives, chopped finely; 1/2 cup seeded black olives, chopped finely; 1/4 cup finely chopped fresh flat-leaf parsley; 1 tablespoon olive oil; 1 tablespoon lemon juice; 170 gram asparagus, trimmed, chopped finely; 280 gram bottled artichokes in brine, drained, chopped finely; 2 eggs; 2 tablespoon finely chopped fresh mint; 1/2 cup (40g) finely grated parmesan; 1/4 cup (35g) self-raising flour; vegetable oil, for shallow frying

Artichoke and asparagus fritters with olive relish

The perfect party starter.

Skip to Recipe

Makes 15

Prep

30M

Cook

10M

Total

40M

These delicious golden artichoke and asparagus fritters are perfect served hot with a fresh tangy olive relish. They make a brilliant finger food or starter for your next dinner party.

Looking for more fritters or more finger food recipes?

Ingredients

Olive relish

1/2 cup (60g) seeded green olives, chopped finely

1/2 cup seeded black olives, chopped finely

1/4 cup finely chopped fresh flat-leaf parsley

1 tablespoon olive oil

1 tablespoon lemon juice

170 gram asparagus, trimmed, chopped finely

280 gram bottled artichokes in brine, drained, chopped finely

2 eggs

2 tablespoon finely chopped fresh mint

1/2 cup (40g) finely grated parmesan

1/4 cup (35g) self-raising flour

vegetable oil, for shallow frying

Method

1.Make olive relish. Combine ingredients in a small bowl.

2.Combine asparagus, artichoke, eggs, mint, parmesan and flour in a medium bowl; season.

3.Heat oil in a large frying pan; shallow-fry heaped tablespoons of fritter mixture, in batches, until browned all over and cooked through. Drain fritters on paper towel; serve hot with olive relish.

Make relish a day ahead, cover, refrigerate.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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