Fried Cardoons

Name: Fried Cardoons
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 2 larges eggs, lightly beaten; 118 milliliters all-purpose flour; 118 milliliters grated Parmigiano-Reggiano; 1 liters About vegetable oil; 2 Tbsps water; 1 kilograms cardoons (1 large bunch)

You can never have too many side dish recipes, so give Fried Cardoons a try. This recipe makes 8 servings with 210 calories, 4g of protein, and 19g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour. Head to the store and pick up cardoons, vegetable oil, flour, and a few other things to make it today.

Instructions

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.

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Vegetable

Celery

Base

Equipment you will use

Peeler

Soak cardoons in 2 quarts water with 1 tablespoon salt in a large bowl, chilled, at least 8 hours.

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Water

Salt

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Bowl

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.

Ingredients you will need

Water

Salt

Equipment you will use

Knife

Pot

Drain on several layers of paper towels and cool 5 minutes.

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Paper Towels

Heat about 1 1/2 inches oil to 360°F in a 4- to 5-quart heavy pot over medium heat.

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Cooking Oil

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Pot

Whisk together flour and 1/4 teaspoon pepper in a shallow bowl.

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Pepper

All Purpose Flour

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Whisk

Bowl

Whisk together eggs, water, and cheese in another shallow bowl.

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Cheese

Water

Egg

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Whisk

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.

Ingredients you will need

All Purpose Flour

Egg

Cooking Oil

Transfer with a slotted spoon to fresh paper towels to drain.

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Slotted Spoon

Paper Towels

Coat and fry remaining cardoons in 4 batches. (Return oil to 360°F between batches.) Season with salt.

Ingredients you will need

Salt

Cooking Oil

· Cardoons can be soaked and boiled 1 day ahead, then chilled, covered.· Cardoons are best when fried just before serving but can be fried up to 4 hours ahead. Reheat on a baking sheet in a 350°F oven, about 15 minutes.

Equipment you will use

Baking Sheet