Pic of Cardoon fritters

Cardoon fritters

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Cardoon fritters

Starter Serves 5 30 min
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 – see here for more information on how to prepare them. These delicate fritters make a great starter served with mayonnaise or aioli for dipping.


  • 700g cardoons
  • 2 tbsp flour
  • 1 egg
  • breadcrumbs
  • oil for frying, e.g. vegetable or sunflower
  • salt and pepper


Prep time: 15 min
Cooking time: 15 min
  • 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.
  • 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.
  • Step 3

    Shake the batons in a plastic bag with 2 tablespoons of flour to coat.
  • Step 4

    Dip each baton in a beaten, seasoned egg and roll in breadcrumbs.
  • Step 5

    Deep fry in batches in an inch of oil until just colouring. Serve immediately.

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