Page title and description
- 700g cardoons
- 2 tbsp flour
- 1 egg
- oil for frying, e.g. vegetable or sunflower
- salt and pepper
Prep time: 15 min
Cooking time: 15 min
Step 1Wash 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 2Boil 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 3Shake the batons in a plastic bag with 2 tablespoons of flour to coat.
Step 4Dip each baton in a beaten, seasoned egg and roll in breadcrumbs.
Step 5Deep fry in batches in an inch of oil until just colouring. Serve immediately.