Recipes
Cardoons in Sicilian style batter
Battered cardoons are a typical Sicilian celebration recipe, particularly in the city of Palermo. Here's how they prepare.
Cardoons in batter are a very simple recipe to prepare and perfect for using this vegetable which is not always appreciated for its slightly bitter flavour. In this preparation the cardoons are first boiled and then dipped in a delicious batter which, once fried, will make them crunchy and tasty.
Perhaps not everyone knows that thistles belong to the artichoke family although their shape is more reminiscent of celery. Rich in properties, they are in season in winter therefore we advise you to make them the protagonists of your holiday tables. Sicilian cardoons are usually served "scaldito" , that is, freshly made and very hot!
Ingredients
For the battered cardoons
- Cardoons – 600 g
- Flour 00 – 300 g
- Warm water – to taste
- Instant yeast for savory preparations – 1 sachet
- Salt – 1 tsp
- Lemon – 1
- Seed oil for frying – to taste
Preparation
How to prepare the recipe for cardoons in batter
First of all, clean the cardoons well, eliminating the hardest or damaged parts, the leaves and filaments, then wash them well under cold water and then soak them in water and lemon juice for 30 minutes.
Once the soaking time has elapsed, drain the cardoons and cut them into 10 cm long sticks. If they are very large, cut them lengthwise too. Cook them in boiling water for 30-40 minutes or until they are tender when pierced with a fork.
Drain them and squeeze them lightly with your hands to eliminate excess water. This step is very important to avoid oil splashes during frying.
Prepare the batter by mixing the flour with the yeast in a bowl. Pour in the water slowly until you obtain a mixture free of lumps and as fluid as any batter can be. Do a test with a thistle: dip it and make sure that the batter adheres effortlessly and without slipping off.
In a pan, heat plenty of vegetable oil until it reaches 170°C . Dip the cardoons in the batter and immediately dip them in the oil. Fry them until they are golden and crispy. Drain them with a slotted spoon and pass them on absorbent paper before serving.
Some recipes, instead of using instant yeast batter, use long leavening as seen in this video . The procedure is the same: dissolve the fresh brewer's yeast (12 grams) in the warm water, add the flour and finally the salt. Let it rise until doubled (2-3 hours) then proceed as per the recipe.
Conservation
The cardoons fried in batter should be enjoyed as soon as they are made in order to appreciate their crunchiness. Storage is not recommended.
Read also
Gratin cardoons
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