Crispy Vegan Oven Fried Artichoke Hearts
Incredible crispy artichoke hearts that can be oven or air fried!
Servings: 4
Calories: 127kcal
Ingredients
- 1 Can or Jar(15oz) Artichoke hearts, quartered in water
- 1/2 Cup All purpose flour
- 1 Tablespoon Cornstarch
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 2/3 Cup Non-dairy milk or water
- 1 Cup Panko bread crumbs, vegan
- 1/2 teaspoon Dried oregano
- 1/2 teaspoon Dried basil
Instructions
- If using the oven frying method, preheat the oven to 425 degrees(F).
- Drain and then pat the artichokes dry with a paper towel. Set aside.
- In a medium sized mixing bowl, whisk together the flour, cornstarch, baking powder, salt, garlic power and onion powder.
- Pour in the non-dairy milk or water and whisk until completely smooth. Add a splash more liquid if the batter is still super thick. Set aside.
- In a separate mixing bowl, stir together the panko, oregano and basil.
- Now, take one of the quartered artichoke hearts and then dip it into the wet batter you made, coating completely. Then put it into the panko mixture and coat completely.
- Put the artichoke heart onto a sheet pan that has been sprayed with non-stick spray. Repeat with the remaining artichoke hearts.
- Once all of them are coated in panko, spray the tops with more non-stick spray.
- Bake for 15 minutes, flip them and bake another 10 to 15 minutes or until they are golden brown and crunchy. Sprinkle the tops with a bit more salt.
- To air fry, once they are coated put them into the basket of the air fryer, spray them with non-stick spray and then air fry at 400 degrees(F) for 7 to 10 minutes or until golden brown and crunchy. Sprinkle the tops with a bit more salt.
- Serve with hummus or my vegan whipped feta dip!
Video
Notes
Serve with my Vegan Whipped Feta Dip!