Free Shipping on 3 TasteBooks or more Take 10% off TasteBooks using HOLIDAY2014.

Welcome to the new TasteBook recipe beta page. Learn what's new Not quite ready to change just yet? Classic view

Cardone

joannajoanna
Rate this
Save this recipe 4

Ingredients

  • 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
Save a shopping List

directions

  • 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


Recipe Notes

Add a note


Ratings & Reviews

Click to rate this recipe


Powered By ZergNet

Around the Web

We want to know what you think
about the new recipe page design

Give your feedback
create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

More recipes by this author

See more recipes

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.