Page title and description

Cardoon fritters
Ingredients
- 700g cardoons
- 2 tbsp flour
- 1 egg
- breadcrumbs
- oil for frying, e.g. vegetable or sunflower
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
15 min
PT15M
-
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.