Breaded Cardoon Fritters
The adventure continues, Dinner Clubbers. Over the weekend we fried up some bits of our new found veggie. This cooking technique almost always turns out well, and it gave us a chance to pull out the Fry Daddy (or in our case, GranPappy). Again I was impressed by the mild and nutty flavor of the cardoons. They also have the perfect texture: soft, but with just the right amount of resistance upon biting into them. The recipe we used had us boil the cardoons first, then dredge in flour, egg and breadcrumbs. I added a bit of salt and pepper to the breadcrumbs and would do a little bit more seasoning in the future. These might also be good with some freshly grated parmesan mixed into the batter prior to frying. Ultimately, the mildness of this vegetable makes it an excellent foil for mixing with stronger flavors, which we have plans to do...
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