CookEat Recipe
Battered Cardoons
Tender cardoon pieces sautéed in butter, floured and dipped in batter before frying.
Method
Steps
Step 1
Gather the ingredients: 400 g trimmed cardoon stalks; 20 g butter; About 20 g additional flour for dusting; 100 g plain flour for the batter; 1 egg, separated; 1 tablespoon olive oil for the batter; 1 tablespoon brandy; About 75–100 ml ice-cold drinking water, adjusted as needed; Salt to taste; About 600 ml suitable frying oil, or enough for the pan; only part is absorbed; Water for boiling the cardoons.
Step 2
Mix 100 g flour with the egg yolk, 1 tablespoon olive oil, 1 tablespoon brandy and a pinch of salt. Add ice-cold water gradually, beginning with about 60 ml, until the mixture is a smooth coating batter that is not too runny; work thoroughly with a spoon. About 75–100 ml water is an adjustable estimate.
Step 3
Cover and refrigerate for about 3 hours. Keep the separated egg white covered in its own clean container in the refrigerator. Do not taste the raw mixture.
Step 4
Remove the stringy fibres from the cardoon stalks and wash them. Boil in lightly salted water until tender, about 30–50 minutes depending on the stalks. Drain well, cut into small pieces about 3–4 cm long and gently sauté in the butter, adding a little salt. Let cool enough to handle.
Step 5
Immediately before coating, beat the reserved egg white to soft peaks and fold it into the rested batter. Dust the cooked buttered pieces lightly with the additional flour, then dip in the freshly finished batter. Heat the frying oil to about 170°C in a suitable deep pan.
Step 6
Fry in small batches, turning, until golden and the coating is fully cooked to 74°C, about 3–5 minutes. Drain and serve hot. The source uses these as a side for fried meat or a stew; those meats are not ingredients in the cardoons.
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