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.

CARDOON FRITTERS



Cardoon Fritters image

I made up this recipe based on my grandma's zucchini fritter recipe. I have cardoon growing in my garden and wanted to find a good way to use it. This is one of my two favorite ways. The cardoon in the cooler weather (like now in January on the Oregon coast) is not nearly as bitter as the spring. These also make nice appetizers, just make them smaller.

Provided by TCapri

Categories     Side Dish     Vegetables

Time 1h6m

Yield 4

Number Of Ingredients 12

1 pinch vitamin C powder
5 stalks cardoon, outer membranes and strings peeled
¼ cup lemon juice
salt
2 eggs
½ cup grated Parmesan cheese
2 cloves garlic, crushed
1 tablespoon chopped fresh parsley
⅓ cup all-purpose flour
1 teaspoon baking powder
1 pinch salt and ground black pepper to taste
¼ cup olive oil for frying

Steps:

  • Dissolve vitamin C powder in a large bowl of water. Soak cardoon stalks to keep from turning brown, about 10 minutes. Drain.
  • Bring 2 quarts of water, lemon juice, and salt to a boil in a large pot. Add cardoon stalks; cook until tender yet still firm, 30 to 60 minutes. Drain. Cut into lengths 1/4-inch thick. Cut into 1/8-inch widths.
  • Whisk eggs, Parmesan cheese, garlic, and parsley together in a large bowl. Mix in flour, baking powder, salt, and pepper. Add cardoons; mix until evenly coated with batter.
  • Heat olive oil in a deep saucepan over medium heat. Spoon batter into the hot oil to make 3-inch fritters; cook until golden brown, 3 to 5 minutes per side.

Nutrition Facts : Calories 145.4 calories, Carbohydrate 13.3 g, Cholesterol 101.8 mg, Fat 6.8 g, Fiber 1.4 g, Protein 8.7 g, SaturatedFat 2.7 g, Sodium 494.7 mg, Sugar 1.8 g

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