Cardoon Fritters Recipes
CARDOON FRITTERS
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 Vegetable Side Dishes
Time 1h6m
Yield 4
Number Of Ingredients 12
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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- Fill a large bowl with cold water and add half the lemon juice. Set aside. Trim both ends of cardoon stalks and all leaves. Using a paring knife, shave the edges off each stalk (they have little spikes on them), and peel off the large protruding ribs (as you would a celery stalk). Cut each stalk crosswise in 1” pieces and immediately place in the lemon water bath.
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