Cardi Fritti (Cardoon Fritters)
This crispy fritter batter works brilliantly for many vegetables such as courgette or aubergine.
SERVES
8
PEOPLE
PREP TIME
130
MINUTES
COOKING TIME
40
MINUTES
Ingredients
1 bunch of cardoons (450g approx.)
1 lemon
oil for frying
coarse salt
For the batter:
125g plain flour
½ tsp instant yeast
good pinch of salt
200-250ml water more or less (one could use sparkling water but, in that case, use the batter immediately)
To cook the cardoons:
1 tsp salt
600ml water
1 dsp of plain flour
To serve:
flaky sea salt
lemon wedges
flat parsley
Aioli (optional)
Method
Sieve the flour, yeast and salt together in a mixing bowl. Whisk in enough water to make a smooth, pourable batter.
Cover the bowl and allow to rest in your warm kitchen for at least two hours.
Use a paring knife or peeler to trim the cardoons stalks of their leaves and prickly bits along the edges.
Use a peeler to remove any stringy and discoloured bits.
After you finish trimming each stalk, cut it into 7.5cm lengths approx. (or whatever size you like) and immediately pop into a large bowl of cold water with juice of a freshly squeezed lemon or vinegar otherwise, it may discolour.
Add the salt to cold water in a saucepan, whisk in the flour. Bring to the boil, simmer the cardoons until the pieces are just tender. They should have a trace of a "bite" to them and have lost their bitterness, 5-20 minutes.
The cooking time will depend on the thickness and whether it is early or late in the season.
Drain the cardoons and place on a tray lined with kitchen paper until ready to eat.
To serve, heat enough extra virgin olive oil in a pan to come at least 3cm from the bottom. The oil should be very hot but not smoking (180°C approx.).
Dip the cardoon pieces into the batter, shake off the excess batter and fry them in the hot oil turning, when necessary, until golden brown on both sides (3-4 minutes).
When they are cooked, transfer the fried cardoon pieces to a tray lined with kitchen paper.
Immediately sprinkle the fried cardoons with flaky sea salt, garnish with a little flat parsley. Serve right away, with lemon wedges or a bowl of aoili.
