Artichoke and asparagus fritters with olive relish

These delicious golden artichoke and asparagus fritters are perfect served hot with a fresh tangy olive relish. They make a brilliant finger food or starter for your next dinner party.

  • 30 mins preparation
  • 10 mins cooking
  • Makes 15
  • Print


Olive relish
  • 1/2 cup (60g) seeded green olives, chopped finely
  • 1/2 cup seeded black olives, chopped finely
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
Artichoke and asparagus fritters with olive relish
  • 170 gram asparagus, trimmed, chopped finely
  • 280 gram bottled artichokes in brine, drained, chopped finely
  • 2 eggs
  • 2 tablespoon finely chopped fresh mint
  • 1/2 cup (40g) finely grated parmesan
  • 1/4 cup (35g) self-raising flour
  • vegetable oil, for shallow frying


Artichoke and asparagus fritters with olive relish
  • 1
    Make olive relish. Combine ingredients in a small bowl.
  • 2
    Combine asparagus, artichoke, eggs, mint, parmesan and flour in a medium bowl; season.
  • 3
    Heat oil in a large frying pan; shallow-fry heaped tablespoons of fritter mixture, in batches, until browned all over and cooked through. Drain fritters on paper towel; serve hot with olive relish.


Make relish a day ahead, cover, refrigerate.

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