Combine flour, Parmesan cheese, and baking powder in a medium bowl; mix well. Make a well in the center of the mixture. Add milk and eggs into well. Starting with the eggs and milk, whisk slowly to beat eggs and slowly incorporate flour mixture. Whisk until just combined. Add artichoke and lemon zest; mix until smooth.
These tasty Mediterranean fritters are packed with the fresh flavors of lemon, basil, and artichoke. Top it off with a poached egg, and you're in breakfast heaven.
Servings and Ingredients
|1 ½ c.||white spelt flour|
|½ c.||Parmesan cheese, finely grated|
|1 ¾ tsp.||Hy-Vee baking powder|
|1 c.||Hy-Vee 2% milk|
|7||Eggland's Best large eggs|
|8 oz.||Jennie-O ground turkey breast|
|1||(14.5-oz.) jar marinated artichoke hearts, drained and coarsley chopped|
|1||lemon, zested and quartered|
|2||tomtaotes, seeded and finely chopped|
|¼ c.||fresh basil, finely sliced, plus additional fresh leaves for garnish|
|¼ c.||Gustare Vita balsamic vinegar|
|5 tbsp.||Gustare Vita olive oil, divided|
Things To Grab
- 2 medium bowls
- 2 large skillets
- Meat thermometer
- 2 plates
- Paper towels
- Medium saucepan
- Large spoon
- 4 serving plates
Make 4 2-oz. ground turkey patties. Sear in a large skillet over medium heat for 2 to 3 minutes per side until turkey reaches an internal temperature of 165 degrees; set aside.
In a separate bowl, combine tomato, basil, balsamic vinegar, and 2 teaspoons olive oil. Mix well, and set aside.
Heat remaining oil in a large nonstick skillet over medium heat. Add 1/4 cup lemon artichoke batter; flatten slightly with a spatula. Cook for 2 minutes, or until golden brown. Flip, and cook for an additional 1 to 2 minutes or until cooked through. Transfer fritters to a plate lined with paper towels. Repeat process, creating 8 fritters total.
In a medium saucepan, boil water over high heat. Add white vinegar and reduce heat to low. Use a large spoon to stir water. While water is still moving, carefully crack remaining eggs into water. Cook at least 3 minutes, or until yolks begin to set. Us a slotted spoon to transfer eggs to a plate lined with paper towels.
Divide fritters evenly among serving plates. Top with turkey patties, tomato mixture, and poached eggs. Serve with lemon wedges and sprinkle with basil, if desired.
Amounts Per Serving
- Total Fat: 37g
- Cholesterol: 375mg
- Sodium: 880mg
- Total Carbohydrates: 47g
- Protein: 40g
Chef Travis Myers, Hy-Vee Silvis