Fried Cardoons



Frying is a work of patience because it has to proceed slowly; it requires attention because handling hot oil is dangerous, it needs concentration because of the many tasks to do simultaneously, frying, flouring, battering, and getting the next batch ready to be fried.
Most importantly keep the oil at a constant temperature in order not to burn what is frying or make it too greasy. 
So it is necessary to have all ingredients handy and give full attention to what you are doing. After a few “frying experiences” it will became easy and “natural”.
Any kind of food fried the right way becomes very palatable and well accepted by the majority.
The best oil for frying is olive oil because it can reach high temperatures before it starts to smoke, also it does not splatter as other vegetable oils do.
The other preferred oil is the peanut oil, especially if you are using an electric fryer. It has many properties of the olive oil: does not absorb any flavors and can be used more than one time.





  • 2 small bunches  of cardoons prepared as directed in"Cardoons Prep. & Cooking
  • 5 cups of canola oil for frying
  • 3 medium eggs
  • ¼ cup milk
  • 3 oz. grated caciocavallo or Parmesan cheese
  • 1 tablespoon finely chopped parsley
  • salt and pepper to taste
  • 1 tablespoon finely chopped parsley
  •  all-purpose flour to coat the cardoons.










Over a medium heat, place 1 inch of oil, about 2 cups in a heavy 12 inch skillet, heat to 350 degrees or until it is hot and before it reaches the smoking point.


In a wide bowl, whisk together eggs, milk, grated cheese, parsley, a pinch of salt and pepper to taste.

Place some flour in a dish to toss the cardoons.
Divide the boiled cardoons in 4 equal portions and coat ¼ of the cardoons with the flour. Shake them in a sieve to eliminate excess flour, move into the bowl containing the egg combination using a utility tong or a fork to turn and coat them.


The Frying
Using the tong or the fork pick up one piece at a time, let excess batter drip off and transfer into the hot oil to fry. 
Very carefully lower the cardoons into the oil, a few at a time, turning them to fry on both sides until golden brown.
Using a slotted spoon, remove them from the oil and dry on paper towels. 
Do not overcrowd skillet: it will lower the oil temperature and make the fried cardoons greasy.
Follow the same procedure for the remaining cardoons.


The Serving
Serve the cardoons sprinkled with salt and pepper.