Fried Cardoons Recipe
- 2 1/4 pounds cardoons (1 large bunch)
- About 6 cups vegetable oil
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 2 tablespoons water
- 1/2 cup grated Parmigiano-Reggiano
- Equipment: a deep-fat thermometer
- Discard any discolored outer stalks and small leaves from cardoons. Trim base, tips, and outermost stalks, removing strings from stalks with a vegetable peeler (as for celery), then cut cardoons crosswise into 2-inch pieces.
- Soak cardoons in 2 quarts water with 1 tablespoon salt in a large bowl, chilled, at least 8 hours.
- Drain cardoons. Transfer to a 6-quart pot, then generously cover with cold water and add 2 tablespoons salt. Bring to a boil, then simmer, uncovered, until tender when pierced with a sharp knife, 20 to 25 minutes. Drain on several layers of paper towels and cool 5 minutes.
- Heat about 1 1/2 inches oil to 360°F in a 4- to 5-quart heavy pot over medium heat.
- Whisk together flour and 1/4 teaspoon pepper in a shallow bowl. Whisk together eggs, water, and cheese in another shallow bowl.
- Toss one fifth of cardoons (all at once) with flour, shaking off excess, then transfer to egg mixture and turn with a fork to coat. Lift out coated cardoons 2 at a time, letting excess drip off, then carefully drop into hot oil. When all of batch has been added, fry, turning occasionally, until golden, 2 to 4 minutes. Transfer with a slotted spoon to fresh paper towels to drain.
- Coat and fry remaining cardoons in 4 batches. (Return oil to 360°F between batches.) Season with salt.
