9 Ingredients
  • 5 cups peanut or canola oil
  • 4 cups buttermilk
  • 2 medium artichokes
  • 1 large fennel bulb, trimmed, halved, and thinly sliced crosswise
  • 2 lemons, preferably Meyer, washed and very thinly sliced into rounds
  • 1/2 cup fresh flat-leaf parsley sprigs
  • 3 cups all-purpose flour
  • freshly ground pepper
  • coarse salt
Nutrition
1167
58% daily value
10 servings
                                       
                                            low-​carb, vegetarian
     

Fat

170% 110

Saturated

43% 9

Trans

- 0

Monounsaturated

- 69

Polyunsaturated

- 31

Carbs

13% 40

Carbs (net)

- 36

Fiber

16% 4

Sugars

- 7

Sugars, added

- 0

Protein

17% 9

Cholesterol

1% 4

Sodium

31% 732

Calcium

16% 157

Magnesium

11% 43

Potassium

13% 449

Iron

15% 3

Zinc

6% 1

Phosphorus

24% 170

Vitamin A

5% 41

Vitamin C

29% 18

Thiamin (B1)

24% 0

Riboflavin (B2)

22% 0

Niacin (B3)

14% 3

Vitamin B6

5% 0

Folate equivalent (total)

36% 145

Folate (food)

- 47

Folic acid

- 58

Vitamin B12

4% 0

Vitamin D

0% 1

Vitamin E

97% 19

Vitamin K

189% 151
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