- Vegetable oil
- One 18-ounce can artichoke hearts, drained
- 2 cloves garlic, minced
- 3 green onions, chopped
- ¼ cup whole milk
- 1 large egg, beaten
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- 1 cup all purpose flour
- ¾ teaspoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup sour cream
- Juice of 1 lemon
- 1 teaspoon lemon zest
- 1 teaspoon kosher salt
- ½ teaspoon sugar
- Dash hot sauce
- 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.