Cardoon fritters
Cardoons look like huge stalks of celery, reaching upwards of six feet with an artichoke-like flower at the top. They have a pleasantly mild, bitter taste. These delicate fritters make a great starter served with mayonnaise or aioli for dipping.
Ingredients
- 700g cardoons
- 2 tbsp flour
- 1 egg
- breadcrumbs
- oil for frying, e.g. vegetable or sunflower
- salt and pepper
Method
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Step 1
Wash the cardoons thoroughly. Peel the fibrous ribs away using a knife or a peeler, then put the cardoons into acidulated water (water with a squeeze of lemon) to stop them browning. Chop into 6cm batons.
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Step 2
Boil them in plenty of acidulated, salted water for 15 minutes to tenderise and reduce the bitterness. Drain and refresh under cold water, pat dry.
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Step 3
Shake the batons in a plastic bag with 2 tablespoons of flour to coat.
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Step 4
Dip each baton in a beaten, seasoned egg and roll in breadcrumbs.
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Step 5
Deep fry in batches in an inch of oil until just colouring. Serve immediately.
