"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."
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Ingredients1 h 6 m servings 145 cals
Original recipe yields 4 servings (16 fritters)
- 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.
- 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.
Per Serving: 145 calories; 6.8 g fat; 13.3 g carbohydrates; 8.7 g protein; 102 mg cholesterol; 495 mg sodium. Full nutrition
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