- 1 bunch cardones (aka: burdock found in fresh produce section at the store)
- 4-5 eggs
- seasoning salt
- 1 tsp baking powder
- 1 bottle beer
Clean the stalks like you would celery and take off all stringy parts. (your hands may turn black) wash them real good.
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)
Cook until you can poke through with a fork.
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)
While they are cooling start making your batter.
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).
Use beer to get a batter consistency
In a large deep skillet heat oil (you should have enough oil in the skillet for frying (1/2 full)).
When you got a batter begin to dip and then fry till golden brown on both sides.
Source: Grandma Virginia Lauricella