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Fritters are basically fried dough—it’s what you add to them that makes them interesting. I like to think of these as little artichoke pillows. They’re light and fluffy, and when you tear them in half, you’ll see the steam rising off them and catch that mouthwatering aroma of artichoke, garlic, and tangy lemon. So stop reading already and go make a batch!
For the Dipping Sauce:
Mix all the ingredients in a small bowl. Use a small dollop on each fritter. Yield: 1 cup
For the Fritters:
Pour 3 inches of vegetable oil into a heavy-bottomed pot and place over medium heat until a bread cube placed in the oil browns within 1 minute.
Coarsely chop the artichokes and put them in a large mixing bowl. Add the garlic and green onions, milk, egg, lemon zest, and lemon juice.
Combine the flour, baking powder, salt, and pepper in a separate bowl and quickly stir the dry ingredients into the artichoke mix. Drop the fritters by heaping teaspoonful into the hot oil and fry until golden brown, about 5 minutes.
Drain on paper towels and serve immediately.
Batter can be made the day before. Fritters are best fried day of.
Lemon dipping sauce can be made up to 3 days in advance.
Nutrients per serving (% daily value)
Nutritional information is based on 30 servings and 3 cups added oil for frying.
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