Cardoon Fritters

Cardoon Fritters
  • 1 pinch vitamin C powder
  • 5 stalks cardoon, outer membranes and strings peeled
  • 1/4 cup lemon juice
  • salt
  • 2 eggs
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, crushed
  • 1 tablespoon chopped fresh parsley
  • 1/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 pinch salt and ground black pepper to taste
  • 1/4 cup olive oil for frying


  1. Dissolve vitamin C powder in a large bowl of water. Soak cardoon stalks to keep from turning brown, about 10 minutes. Drain.
  2. 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.
  3. 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.
  4. 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.

03/29/2018
Cardoon Fritters, recipe PT15M PT1H 5 455 calories

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