Fried cardoons in batter, grandma’s recipe for an economical, vegetarian, very simple and delicious dish. Sicilian battered cardoons are an inexpensive appetizer and a rustic, very tasty option, but also make a delightful side dish. They are one of the typical dishes of the Christmas festivities in many areas of southern Italy, Sicily above all. The cardoons (Cynara cardunculus) are perennial herbaceous plants and a typical winter vegetable, close relatives of the artichoke; they resemble a large celery and are characterized by their white, spiny ribs or by smooth silvery-colored ribs. Today, with this particular vegetable, we’ll make Sicilian battered cardoons, a traditional recipe that in Palermo takes on a special meaning, becoming a genuine must of the Feast of the Immaculate Conception (December 8), together with Palermitan Sfincione.
Let’s head to the kitchen and discover how to make Sicilian-style fried cardoons in batter. Before we start, if you want to stay updated on my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Autumn, Autumn, Winter
Ingredients
- 4 bunches cardoons
- 3 1/4 cups all-purpose flour (about 400 g (≈14 oz))
- 1 2/3 cups water (warm (about 400 ml / 13.5 fl oz))
- to taste salt
- to taste black pepper
- 1/2 oz fresh yeast (or about 1 tsp (3.5 g) dry)
- as needed vegetable oil (for frying – high-oleic sunflower oil)
- 1 lemon
Tools
- Pan
- Pot
- Bowls
Preparation
To make Sicilian-style battered cardoons, start with the batter, which will rise during the time you prepare the vegetables.
Gather the flour in a bowl, mix it with the warm water poured little by little, then add the yeast and only at the end the salt. Once you have a smooth, lump-free mixture, set it in a warm place to rise until doubled in volume; this may take 60 to 90 minutes.
While the batter is rising, clean and prepare the cardoons. Start by removing the outer toughest leaves and keep the central ones, which have a tender, delicate rib. Separate the ribs one by one and, with a knife, begin to remove the side spines (if the cardoon is young they will be less tough), then use a knife to remove as many fibers as you can. Cut each rib in half and as you proceed keep the already cleaned cardoons in cold water slightly acidified with lemon juice. I recommend cleaning the cardoons while wearing gloves to avoid unpleasant stains.
Immerse the cleaned cardoons in gently boiling water lightly salted and acidified and cook for 5–7 minutes (a little longer if the cardoons are older and tougher). Once softened, drain them, place them on a kitchen towel and let them air dry or pat them dry with paper towels.
When the batter has risen, dip the cardoons in the batter one piece at a time, letting the batter adhere well to the vegetables. Then drop them into very hot oil and fry until golden.
Collect the battered and fried vegetables, place them on paper towels to absorb excess oil, and serve them hot and crisp.
Storage and tips
You can store the blanched and cleaned cardoons in the refrigerator for 2 days, well sealed in an airtight container. Battered cardoons are best enjoyed hot and crisp; if you want to prepare them a few hours in advance you can reheat them in the oven at 212°F (static or fan-assisted) for 10 minutes.
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From here, you can return to the HOME and discover new recipes!
From here, you can return to the HOME and discover new recipes!
