Cardoon Fritters Food

CARDOON FRITTERS

Steps:

• Dissolve vitamin C powder in a large bowl of water. Soak cardoon stalks to keep from turning brown, about 10 minutes. Drain.
• Bring 2 quarts of water, lemon juice, and salt to a boil in a large pot. Add cardoon stalks; cook until tender yet still firm, 30 to 60 minutes. Drain. Cut into lengths 1/4-inch thick. Cut into 1/8-inch widths.
• Whisk eggs, Parmesan cheese, garlic, and parsley together in a large bowl. Mix in flour, baking powder, salt, and pepper. Add cardoons; mix until evenly coated with batter.
• Heat olive oil in a deep saucepan over medium heat. Spoon batter into the hot oil to make 3-inch fritters; cook until golden brown, 3 to 5 minutes per side.

FRIED CARDOONS

Steps:

• Discard any discolored outer stalks and small leaves from cardoons. Trim base, tips, and outermost stalks, removing strings from stalks with a vegetable peeler (as for celery), then cut cardoons crosswise into 2-inch pieces.
• Soak cardoons in 2 quarts water with 1 tablespoon salt in a large bowl, chilled, at least 8 hours.
• Drain cardoons. Transfer to a 6-quart pot, then generously cover with cold water and add 2 tablespoons salt. Bring to a boil, then simmer, uncovered, until tender when pierced with a sharp knife, 20 to 25 minutes. Drain on several layers of paper towels and cool 5 minutes.
• Heat about 1 1/2 inches oil to 360°F in a 4- to 5-quart heavy pot over medium heat.
• Whisk together flour and 1/4 teaspoon pepper in a shallow bowl. Whisk together eggs, water, and cheese in another shallow bowl.
• Toss one fifth of cardoons (all at once) with flour, shaking off excess, then transfer to egg mixture and turn with a fork to coat. Lift out coated cardoons 2 at a time, letting excess drip off, then carefully drop into hot oil. When all of batch has been added, fry, turning occasionally, until golden, 2 to 4 minutes. Transfer with a slotted spoon to fresh paper towels to drain.
• Coat and fry remaining cardoons in 4 batches. (Return oil to 360°F between batches.) Season with salt.