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Best Easy Cardi Fritti Recipe

Name: Best Easy Cardi Fritti Recipe
Total time: 55 min
Yield: 125 g
Ingredients: cardoons 2 lbs; eggs 2 pieces; all-purpose flour 1.25 cups; lemon 1 piece; vegetable oil 2 cups; salt 1 tsp; black pepper 0.25 tsp

Battered fried cardoons are a crispy vegetarian treat from Christmas tables in Piedmont. This fresh mediterranean family dish transforms a rare vegetable into an irresistible holiday appetizer.

Cook 55 min Difficulty NORMAL 220 kcal

#vegetarian #mediterranean #holiday appetizer #fried vegetables

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Ingredients

Main ingredients

cardoons 2 lbs
eggs 2 pieces
all-purpose flour 1.25 cups
lemon 1 piece
vegetable oil 2 cups

Seasonings/Sauce

salt 1 tsp
black pepper 0.25 tsp

Nutrition summary

Carbohydrates 23 g 42%

Protein 7 g 13%

Fat 10 g 41%

Serving size 125g

Cooking steps

1

Trim the cardoons, discarding stringy edges, and cut into 3-inch sticks. Rub with half a lemon to prevent browning.
2

Boil a large pot of salted water with the remaining lemon’s juice, and blanch the cardoon sticks for 30 minutes until fork-tender but still holding shape. Drain and dry thoroughly.
3

Prepare the batter: In a bowl, beat eggs with flour, 1/2 tsp salt and black pepper, adding just enough water to reach a thick, pourable consistency.
4

Heat vegetable oil in a heavy skillet over medium-high heat (350°F). Dip the cardoon sticks in the batter one by one, coating well.
5

Carefully fry the battered cardoons in batches, turning often, until golden brown and crisp (about 3-4 minutes per batch). Remove with a slotted spoon onto paper towels and sprinkle immediately with the remaining salt. Serve hot.

Personalized Q&A

Q. What's the key ingredient in this Cardi Fritti recipe?

The key ingredient is cardoons, a Mediterranean vegetable related to artichoke. Their mild, slightly bitter flavor and tender texture, after blanching, define the character of Cardi Fritti when coated in batter and fried.

Q. How should I control the oil temperature when frying cardoons for best results?

Heat the vegetable oil to medium-high (about 350°F). Maintain this temperature throughout frying; if the oil is too cool, the batter absorbs excess oil. If too hot, the coating scorches before the cardoons crisp. Fry in batches to keep the oil temperature steady.

Q. How can I prevent the cardoons from turning mushy or greasy?

Dry blanched cardoons thoroughly before dipping in batter. Fry in hot oil in small batches, turning often, and remove promptly when golden. Letting them sit on paper towels ensures the exterior stays crisp without excess grease.

Q. What is the nutrition summary per serving for this Cardi Fritti?

Each serving provides 220 kcal, with 23g carbohydrates (42% of calories), 7g protein (13%), and 10g fat (41%). The dish is balanced, plant-forward, and vegetarian-friendly.

Best Easy Cardi Fritti Recipe

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