The thistle is a winter vegetable that resembles celery but belongs to the artichoke family.

It’s fibrous, a bit bitter and is not widely used in cooking, but you can make excellent dishes like a thistle parmigiana and a fry like these fried thistle stalks in batter.

They are also good with a béchamel corrected with gorgonzola and passed under the broiler with the addition of some chopped walnut pieces.

To fry the thistles I made a not too fluid batter with light beer and the result is, in my opinion, delicious!

I salted the fried thistle stalks in batter only when serving them at the table with a few flakes of the wonderful Maldon salt…

°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
Do you want to receive a sweet and a savory recipe every day directly on your phone?
Subscribe to my WhatsApp channel “La cucina di ASI”: zero spam, just tasty inspirations from Monday to Friday!
Click here to subscribe now! https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°

But follow me as today we prepare in the kitchen the recipe of the

FRIED THISTLE STALKS IN BATTER
The cuisine of ASI

Difficulty: Very easy
Cost: Very cheap
Rest time: 1 Minute
Preparation time: 10 Minutes
Portions: 4 people
Cooking methods: Frying
Cuisine: Italian
Seasonality: Winter

Ingredients RECIPE FRIED THISTLE STALKS IN BATTER

1 thistle
1 egg
100 ml beer
as needed Flour
as needed seed oil (peanut for frying)
as needed Maldon salt

Tools RECIPE FRIED THISTLE STALKS IN BATTER

#ADV

Wok
Pan
Tongs

Preparation Recipe Fried Thistle Stalks in Batter

First, you need to clean the thistle of the toughest leaves and filaments. Cut it into pieces 2.5 inches long.
Put them in a bowl with acidulated water with lemon juice to prevent them from turning black.
Put a pot with cold water on the heat and at the boil cook the pieces of thistle, also adding a heaping tablespoon of flour.
Once cooked, drain and dry the pieces of thistle stalk.
Prepare the batter by mixing the egg and the beer and adding enough flour to obtain a fluid but not too watery batter.
Put a pan on the heat (I used the wok) with peanut oil which has a high smoke point.
When it is at the right point (if you immerse a wooden skewer many bubbles will form around it) immerse the pieces of thistle in the batter and fry them putting only a few pieces at a time so as not to lower the temperature of the oil.
Continue frying until all the pieces of thistle are finished, draining them on kitchen paper.
Serve them immediately with a sprinkle of Maldon salt or fine and enjoy the recipe of the fried thistle stalks in batter!
Annalisa

Tips and notes

The most famous thistle stalk is from Nizza Monferrato, grown only in the Asti area, it is delicate and often used for the famous Piedmontese bagna cauda.

Thistle has a high water content and after the blanching treatment, it loses vitamins and proteins; it also has a low calorie content equal to 10 calories per 100 grams of product.

The fried thistle stalk in batter can be served with a simple tomato sauce if you like… If you prefer other sides follow this collection of recipes

……………………………………………………………………………………………………………………………………………………………………………

Do you like my recipes? Then follow me on your favorite social network! You can find me on INSTAGRAM PINTEREST YOU TUBE TWITTER and on the blog’s page on Facebook to not miss any recipe or special and to comment with me on the various preparations!!!