Cardoon Fritters Recipes

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FRIED CARDOONS



Fried Cardoons image

Provided by Gina Marie Miraglia Eriquez

Categories     Cheese     Vegetable     Christmas     Thanksgiving     Vegetarian     Parmesan     Fall     Winter     Deep-Fry     Gourmet

Yield Makes 8 (hors d'oeuvre) servings

Number Of Ingredients 7

2 1/4 pounds cardoons (1 large bunch)
About 6 cups vegetable oil
1/2 cup all-purpose flour
2 large eggs, lightly beaten
2 tablespoons water
1/2 cup grated Parmigiano-Reggiano
Equipment: a deep-fat thermometer

Steps:

  • Discard any discolored outer stalks and small leaves from cardoons. Trim base, tips, and outermost stalks, removing strings from stalks with a vegetable peeler (as for celery), then cut cardoons crosswise into 2-inch pieces.
  • Soak cardoons in 2 quarts water with 1 tablespoon salt in a large bowl, chilled, at least 8 hours.
  • Drain cardoons. Transfer to a 6-quart pot, then generously cover with cold water and add 2 tablespoons salt. Bring to a boil, then simmer, uncovered, until tender when pierced with a sharp knife, 20 to 25 minutes. Drain on several layers of paper towels and cool 5 minutes.
  • Heat about 1 1/2 inches oil to 360°F in a 4- to 5-quart heavy pot over medium heat.
  • Whisk together flour and 1/4 teaspoon pepper in a shallow bowl. Whisk together eggs, water, and cheese in another shallow bowl.
  • Toss one fifth of cardoons (all at once) with flour, shaking off excess, then transfer to egg mixture and turn with a fork to coat. Lift out coated cardoons 2 at a time, letting excess drip off, then carefully drop into hot oil. When all of batch has been added, fry, turning occasionally, until golden, 2 to 4 minutes. Transfer with a slotted spoon to fresh paper towels to drain.
  • Coat and fry remaining cardoons in 4 batches. (Return oil to 360°F between batches.) Season with salt.

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