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Crispy Baked Artichoke Fries (Vegan + Fat Free)

artichoke fries with mushroom aioli on wooden cutting board
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★★★★★

5 from 1 reviews

These Baked Artichoke Fries are made from canned Artichoke Hearts plus 6 other plant-based ingredients! They’re Vegan, Crispy without Oil, and Fat-Free! You can also prepare them in both an Oven and an Air Fryer.

Ingredients

Scale
  • 1 14 oz can Artichoke Hearts, quartered

For the Wet Mix:

  • 1 cup All Purpose Flour*
  • 1/2 – 1 cup Unsweetened Plant-Based Milk (I used Almond)
  • 1/2 tsp Garlic Powder
  • 3/4 tsp Salt
  • 1/4 tsp Black Pepper, or to taste

For the Dry Mix:

  • 1 1/2 cup Panko Bread Crumbs*
  • 1/2 tsp Paprika
  • 1/4 tsp Salt

Instructions

  1. If you are using an Oven, preheat it to 500F. Then, drain the can of Artichoke Hearts and cut them into quarters.
  2. Place the quartered Artichoke Hearts in a row on half of a large and clean dish towel. Fold the other half of the towel on top of the quarters, and gently press to remove moisture. Let the Artichokes sit in the towel to dry further while you are preparing the Wet and Dry mixes.
  3. Prepare the Wet Mix by adding all ingredients to a wide-rimmed small bowl. I suggest starting with 1/2 cup of Plant Milk, and working your way up from there in 1 tbsp increments. You want the Mix to be slightly thicker than pancake batter.
  4. Prepare the Dry Mix in a separate wide-rimmed small bowl.
  5. Using separate hands for each Mix, dip each Artichoke Quarter into the Wet Mix, gently shake off the excess batter, then place it into the Dry Mix and coat well. Repeat with all of the Artichoke pieces.
  6. To bake the Artichoke Fries…
    1. In the Oven: place on a greased or lined baking sheet and bake at 500F for 10-13 minutes
    2. In the Air Fryer: bake at 340 F for 10-13 minutes. I baked my Fries in 2 batches, so there was some “breathinng room” between the Fries and they did not stick together.
  7. Serve warm and with any Dipping Sauce of your choice.

Notes

  • You can really use any flour you’d like for the Wet Mix, but every flour absorbs a different amount of liquid. I would suggest starting with 1/2 cup of Plant Milk, and working your way up from there in 1 tbsp increments. You want the Mix to be slightly thicker than pancake batter.
  • Some Panko Bread Crumbs are not Vegan, so be sure to double-check the ingredients before you purchase! I used some from Whole Foods which were also free from Oil.
  • This recipe can be made Gluten-Free with GF flour and breadcrumbs!

Find it online: https://frommybowl.com/baked-artichoke-fries/