Cardoon Fritters
I made up this recipe based on my grandma's zucchini fritter recipe. I have cardoon growing in my garden and wanted to find a good way to use it. This is one of my two favorite ways. The cardoon in the cooler weather (like now in January on the Oregon coast) is not nearly as bitter as the spring. These also make nice appetizers, just make them smaller.
Recipe Summary
Ingredients
4
Original recipe yields 4 servings
Directions
Cook's Notes:
You can prepare the cardoons up to a couple days ahead of time if desired.
You can substitute 2 zucchinis, grated, but increase flour to 3/4 cup.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
Per Serving:
145 calories; protein 8.7g; carbohydrates 13.3g; fat 6.8g; cholesterol 101.8mg; sodium 494.7mg.
Full Nutrition
