| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Breads |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Artichoke hearts, cooked and diced |
| 4 |
|
Eggs, separated |
| 1 |
ts |
Baking powder |
| 3 |
|
Green onions, chopped (green parts only) |
| 1 |
tb |
Grated lemon peel |
| 1/2 |
c |
Flour |
|
|
Salt and pepper to taste |
| 1 |
tb |
Cornstarch |
| 4 |
c |
Oil for frying, Peanut or corn oil |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“A family altar can alter a family.”