Deep-Fried Cardoons | Saveur
Much-loved in Italy and France, fried cardoons are among author Mireille Johnston's favorite dishes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- 2 1⁄2 lb. cardoons
- Juice of 3 lemons
- 3 eggs
- 1 1⁄2 cups flour
- Vegetable oil
- Parmigiano-reggiano
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