Cardoon Fritters

I made up this recipe based on my grandma’s zucchini fritter recipe. I have cardoon growing in my garden and wanted to find a good way to use it. This is one of my two favorite ways. The cardoon in the cooler weather (like now in January on the Oregon coast) is not nearly as bitter as the spring. These also make nice appetizers, just make them smaller.

Step: 1

Dissolve vitamin C powder in a large bowl of water. Soak cardoon stalks to keep from turning brown, about 10 minutes. Drain.

Step: 2

Bring 2 quarts of water, lemon juice, and salt to a boil in a large pot. Add cardoon stalks; cook until tender yet still firm, 30 to 60 minutes. Drain. Cut into lengths 1/4-inch thick. Cut into 1/8-inch widths.

Step: 3

Whisk eggs, Parmesan cheese, garlic, and parsley together in a large bowl. Mix in flour, baking powder, salt, and pepper. Add cardoons; mix until evenly coated with batter.

Step: 4

Heat olive oil in a deep saucepan over medium heat. Spoon batter into the hot oil to make 3-inch fritters; cook until golden brown, 3 to 5 minutes per side.

Per Serving: 145 calories; protein 8.7g; carbohydrates 13.3g; fat 6.8g; cholesterol 101.8mg; sodium 494.7mg.

The most obvious way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re making pasta, go for a simple vegetable . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a best idea to adjust with make a rice salad.

This also can apply to cooking process . You don’t want to push more often your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But often you can make a dish do more often .