Yield: 6 Servings
|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|
|\N \N||Salt and pepper to taste|
|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.