Deep-Fried Cardoons

Name: Deep-Fried Cardoons
Yield: 4 servings, as an appetizer
Ingredients: 2 tablespoons lemon juice; ½ teaspoon salt; ¼ teaspoon ground coriander; ⅛ teaspoon white pepper; 1 tablespoon olive oil; 2-2¼ pounds cardoons, cooked as in Basic Preparation 2, cut 1-1½ inches wide and 3 inches long; About 1 pound solid shortening; ¾ cup flour; 2 eggs, lightly beaten

Preparation info

4
servings, as an appetizer

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

It’s difficult to gauge the amount of cardoons you’ll need as an appetizer, but figure on about ½ pound per person. I like a wide electric skillet for deep-frying, as the surface area is generous and the oil temperature constant. Like so many deep-fried foods, this is rather messy to prepare—and scrumptious.

Ingredients

2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon<

Starter

Method

Mix together lemon juice, salt, coriander, and pepper; add oil. Toss with cardoons in a wide dish. Let marinate at room temperature for at least ½ hour.
Heat shortening to 350 degrees. Toss cardoons in flour, removing excess. Dip quickly in beaten eggs. Drop into hot fat, leaving some space for the pieces to swim about. Fry until browned lightly, turning once—a