| 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
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