Name: Artichoke Fritters with Whipped Goat Cheese Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 8 ounces goat cheese; 1 lemon, juiced and zest freshly grated; 2 cans artichoke hearts in water, drained; 2 large eggs, lightly beaten; ½ cup all-purpose flour; ½ cup finely grated parmesan cheese, plus more for topping; 1 garlic clove, minced; 1 pinch crushed red pepper flakes; kosher salt and pepper, to taste; 2 to 3 tablespoons olive oil, for cooking; fresh chopped parsley, for topping

Jump to Recipe·5.3 from 10 reviews

If you’re looking for an appetizer that feels at home at any party yet is easy enough for a weeknight treat, look no further than Artichoke Fritters with Whipped Goat Cheese. These crispy, golden fritters are loaded with tender artichoke hearts and the salty punch of parmesan, finished with a dollop of tangy, creamy whipped goat cheese. Every bite is a little celebration: crunchy and warm fritters meet cool, lemony goat cheese, and all the flavors just sing together. Whether you want to impress your friends or indulge yourself, Artichoke Fritters with Whipped Goat Cheese never fail to turn a regular meal into something memorable.

Artichoke Fritters with Whipped Goat Cheese Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about the building blocks: this list is short, but every ingredient packs a punch and has a specific role, whether it’s bringing creaminess, freshness, or a fabulous crunch. Quality ingredients here make all the difference in taste and texture.

Goat Cheese (8 ounces): The star of the whipped topping — its tang and creaminess balance the fritters perfectly.
Lemon (juice and freshly grated zest): Lifts both the goat cheese and the fritters with fresh, fragrant brightness.
Artichoke Hearts (2 cans, in water): Tender, earthy, and the soul of the fritters — just be sure to drain well.
Large Eggs (2, lightly beaten): Bind the fritter batter for that irresistible, cohesive bite.
All-Purpose Flour (½ cup): Just enough to hold everything together without making the fritters heavy.
Finely Grated Parmesan Cheese (½ cup, plus more): Adds umami depth, a salty snap, and golden color — and don’t skip the extra for topping!
Garlic Clove (1, minced): For a bold, savory foundation that rounds out the mixture.
Crushed Red Pepper Flakes (1 pinch): A little heat for complexity without overwhelming the dish.
Kosher Salt and Pepper: These bring everything into balance; don’t hold back.
Olive Oil (2 to 3 tablespoons): For frying the fritters — its flavor keeps things lively and Mediterranean.
Fresh Chopped Parsley (for topping): A pop of color and freshness at the finish line.

How to Make Artichoke Fritters with Whipped Goat Cheese

Step 1: Whip the Goat Cheese

Start by making that luscious whipped goat cheese. Pop the goat cheese, lemon juice, and lemon zest into your food processor and let it run until the mixture is completely silky and cloud-like. Scraping down the sides as needed gives you maximum creaminess. Set aside the finished whipped goat cheese while you prep the rest.

Step 2: Prep the Artichokes

Drain the artichoke hearts thoroughly to avoid soggy fritters. Use a paper towel to pat them dry, then coarsely chop the hearts with a sharp knife. You want them in bite-size pieces for a chunky texture that stands out in every fritter.

Step 3: Mix the Batter

In a large bowl, combine the eggs, flour, parmesan cheese, minced garlic, red pepper flakes, and that all-important seasoning of salt and pepper. Once mixed, fold in the chopped artichokes until everything is beautifully coated, and you have a thick, savory batter ready to transform.

Step 4: Cook the Fritters

Heat a tablespoon of olive oil in a nonstick skillet over medium heat. When it shimmers, drop ½ cup scoops of batter into the pan — work in batches so you don’t crowd them. Cook each fritter for 3 to 4 minutes per side until deeply golden brown and crisp, flipping gently. Move cooked fritters to a paper towel-lined plate or baking sheet to absorb excess oil.

Step 5: Finish and Top

Repeat with remaining batter, adding a touch more oil as needed. While they’re hot, shower the fritters with extra parmesan cheese. This last touch creates that irresistible, salty crust and lets you know you’re in for something special.

How to Serve Artichoke Fritters with Whipped Goat Cheese

Garnishes

Nothing dresses up Artichoke Fritters with Whipped Goat Cheese quite like a sprinkle of freshly chopped parsley and a finishing dusting of parmesan. The goat cheese dollop should be generous, and a few lemon zest curls or extra red pepper flakes add color and zip to the plate.

Side Dishes

Serve your fritters with a crisp, lemony green salad or alongside a bowl of marinated olives for a Mediterranean vibe. They also pair beautifully with roasted veggies or as part of an antipasti platter if you’re hosting guests.

Creative Ways to Present

For parties, make miniature fritters and serve them on a platter with the whipped goat cheese in a piping bag — perfect for a pretty, bite-sized moment. You can also tuck fritters into sliders with arugula or stack them tall for dramatic effect. Let your creativity run wild!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftover Artichoke Fritters with Whipped Goat Cheese, keep the fritters and the goat cheese in separate airtight containers in the fridge. The fritters will stay good for up to three days, though they’re at their best within the first 24 hours for that signature crunch.

Freezing

To freeze, lay the cooked, cooled fritters in a single layer on a baking sheet and freeze until solid. Once firm, transfer them to a zip-top bag or airtight container, and they’ll keep for up to two months. The whipped goat cheese is best made fresh, but if needed, you can freeze it for a month — just re-whip when thawed to restore creaminess.

Reheating

Reheat fritters in a 350°F (175°C) oven for 10 to 12 minutes, or until hot and crispy again. Avoid the microwave if possible, as it can soften the texture. For frozen fritters, bake straight from the freezer for 15 to 18 minutes.

FAQs

Can I use fresh artichokes instead of canned?

Absolutely! If you have fresh artichokes, steam or boil them until tender, then chop and proceed with the recipe. Just make sure they’re well-drained and cooled before mixing into the batter.

What can I use if I don’t have a food processor for the whipped goat cheese?

You can use a hand mixer or even a sturdy whisk and some elbow grease! Just ensure you blend the goat cheese, lemon juice, and zest until really smooth for the best creamy texture.

How do I keep the fritters crispy?

Drain the artichokes thoroughly, and don’t overcrowd the pan when frying. Serve immediately after cooking, or keep them warm in a low oven on a wire rack to preserve crunch.

Can I make the batter ahead of time?

Yes! You can assemble the batter (except for the artichokes, which should be folded in last minute) a few hours in advance. This makes weekday entertaining with Artichoke Fritters with Whipped Goat Cheese even easier.

Is this recipe gluten-free?

The classic version calls for all-purpose flour, but you can easily swap in a gluten-free all-purpose blend to make these fritters friendly for everyone. Just ensure your parmesan and other ingredients are gluten-free as well.

Final Thoughts

If you’re craving a crowd-pleaser with a gourmet twist, dive into Artichoke Fritters with Whipped Goat Cheese. Every time I make them, they disappear faster than I can fry the next batch — and I can’t wait for you to experience the magic of this flavorful duo in your own kitchen. Give them a try, and let them become a new favorite at your table!