Mix together the dipping sauce and rest in the fridge for at least one hour.
Whisk the beer, salt, and egg together in a bowl. Mix the flour, panko bread crumbs, paprika, and salt together on a plate.
One by one, dip the artichoke hearts in the egg wash and then roll in the flour mix.
Deep fry them in small batches (8 or less) at 375f for 4 minutes.
Remove from the fryer and rest on a cooling rack, seasoning with a pinch of salt immediately.
Dust with finely grated pecorino romano cheese and serve with the dipping sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (60g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 90 (47%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 4g|
|Cholesterol 12.7mg||4 %|
|Sodium 424mg||15 %|
|Potassium 74.4mg||2 %|
|Total Carbohydrate 22.9g||7 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 21.9g|
|Protein 3.1g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 192
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