RCI-SN.002.0146.001
Fried Cardoon Recipe (Fritto di Cardoni)
This recipe for fried cardoons is from Artusi's Scienza in Cucina. Artusi doesn't say how many cardoons; I'd figure about a pound as a side dish to serve 4. Artusi also gives a good batter for frying vegetables.
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- Cardoons1 lb
- 1 cup
- good olive oil1 tablespoon
- aquavit1 tablespoon
- egg1 unitseparated
- 1 unit
- 1 unit
Method
1
Trim the cardoon stalks by removing any tough outer strings and fibrous edges, then cut them into pieces approximately 3–4 inches long. Immediately place the cut pieces into a bowl of cold water with a squeeze of lemon juice to prevent browning.
10 minutes
2
Bring a large pot of salted water to a boil and cook the cardoon pieces until just tender, about 20–25 minutes. Drain well and pat dry thoroughly with paper towels.
25 minutes
3
In a mixing bowl, whisk together the egg, flour, a pinch of salt, and enough water to form a smooth, lump-free batter with a consistency similar to thin pancake batter. Allow the batter to rest for 5 minutes.
7 minutes
4
Pour vegetable oil into a heavy-bottomed skillet or deep pan to a depth of about 1 inch and heat over medium-high heat until the oil reaches approximately 350°F (175°C).
5 minutes
5
Working in batches, dip each dried cardoon piece into the batter, allowing any excess to drip off, then carefully lower them into the hot oil.
2 minutes
6
Fry the cardoon pieces for 3–4 minutes per side, turning once, until they are evenly golden brown and crisp on the outside. Avoid overcrowding the pan to maintain the oil temperature.
8 minutes
7
Using a slotted spoon or spider strainer, transfer the fried cardoon to a plate lined with paper towels to drain excess oil. Season immediately with an extra pinch of salt.
2 minutes
8
Arrange the fried cardoon on a warm serving platter and serve immediately while hot and crispy, optionally accompanied by lemon wedges.