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Cardone by Grandma Virginia Lauricella
Cardone by Grandma Virginia Lauricella


  • 1 bunch cardones (aka: burdock found in fresh produce section at the store)
  • 4-5 eggs
  • flour
  • seasoning salt
  • pepper
  • 1 tsp baking powder
  • 1 bottle beer
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  • 1

    Clean the stalks like you would celery and take off all stringy parts. (your hands may turn black) wash them real good.

  • 2

    In a large kettle bring salted water (1 Tbsp) salt to a boil. then begin to put the cardones in starting with the outer stems first (because they are tougher then the inner part, which is more tender)

  • 3

    Cook until you can poke through with a fork.

  • 4

    Then drain water and let cool in the colander “Sculapasta” in Italian! (you can refrigerate overnight at this point and do batter/frying the next day)

  • 5

    While they are cooling start making your batter.

  • 6

    In a large mixing bowl start with eggs, beaten. Then add flour keep whisking egg and flour and add the rest of the ingredients (seasons and baking powder).

  • 7

    Use beer to get a batter consistency

  • 8

    In a large deep skillet heat oil (you should have enough oil in the skillet for frying (1/2 full)).

  • 9

    When you got a batter begin to dip and then fry till golden brown on both sides.

  • 10

    Serve warm

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