Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Serves: 6
Ingredients:
1 stalk cardone
1 T. salt
2 c. flour- seasoned as you like
1 egg
Directions:
- Clean stalk like you would celery and take off all stringy parts (your hands may turn black)
- Wash well
- In a large pot bring water with salt to a boil
- Begin to put the cardone in boiling water, 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
- Drain water and let cool in a colander (“sculapasta” in Italian)
- You can refrigerate overnight at this point and do batter/ frying the next day
- Set up seasoned flour and egg for battering
- Put cardone into flour, then egg, then flour again
- Place battered cardone into hot oil (about 350- 375) and fry until golden brown
- Once removed from oil, sprinkle with salt and let drain
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