Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Artichoke hearts, cooked and diced |
| 4 \N | Eggs, separated |
| 1 teaspoon | Baking powder |
| 3 \N | Green onions, chopped (green parts only) |
| 1 tablespoon | Grated lemon peel |
| ½ cup | Flour |
| \N \N | Salt and pepper to taste |
| 1 tablespoon | Cornstarch |
| 4 cups | Oil for frying, Peanut or corn oil |
Place artichoke hearts in a large bowl and stir in egg yolks and baking powder. Add green onion. Fold in lemon peel. Mix in flour, salt and pepper. In a separate bowl, beat egg whites and cornstarch together until peaks form. Fold egg whites into artichoke mixture.
Heat oil to 360 degrees. With a tablespoon, drop half dollar sized dollops of fritter batter into oil. Fry until golden brown, maintaining oil at 360 degrees. Remove fritters with a slotted spoon and drain on paper towels. See recipes for Sfuzzi's Asparagus Mushroom Salad and Basil Vinaigrette.