 |
Fried Cardoon
Recipe from
Roy Olsen
cardoon: photo by: Wegmans.com
I
N G R E D I E N T S
2 qt Water
2 tablespoons white vinegar
1 lb cardoon ribs
leaves and ends trimmed
2 lg egg yolks beaten with one
Tablespoon water.
1 lg egg,beaten
1 cup dry bread crumbs
1/4 cup Parmesan cheese; grated
Salt
Freshly ground black pepper
Vegetable oil for frying
Lemon wedges
I N S T R U C T I O N S
In a bowl, combine
the water and vinegar. Using a vegetable peeler,
remove the tough outer strings of the cardoon ribs.
Cut the ribs into
two inch lengths, placing them in the water as you work. Drain the
cardoon ribs and place them into a large saucepan of lightly salted
water and boil until tender, about 30 min. Drain and pat dry, let
cool.
In a shallow bowl combine the egg yolks and egg. In another bowl,
toss the bread crumbs with the parmesan cheese, 1/2 teaspoon of salt
and pepper. Dip the cardoon in the eggs and then dredge in the
parmesan and crumb mixture, patting if necessary to adhere.
In a medium skillet, heat 1/2 inch of vegetable oil over moderately
high heat. When the oil is very hot, add the cardoon, five or six
pieces at a time, and fry until golden brown, about 1 1/2 minutes per
side.
Sprinkle lightly with salt and pepper and serve hot with lemon
wedges.
|
|
About Cardoon
Relative of the
globe artichoke
cardoon stalks are can be eaten raw or fried, boiled and pureed. Cardoons
are popular in Spain, Italy and other Southern Europe regions.
Refrigerate in a plastic bag up to one week.
More Cardoon Recipes
Martin’s Cardoon Potato Gratin
Cardoon Strudel
|
