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Buttermilk-fried cardoons
Serves 4 Starters and mains
Ingredients
- 3 cardoons, parboiled and cut into batons
- 250ml buttermilk
For the batter
- 140g plain flour
- 125ml buttermilk
- 125ml beer (or sparkling water)
For frying
- 750ml grapeseed, rice bran or olive oil
- 140g plain flour
To serve
- chilli flakes
- Italian fish sauce (optional)
- 4 lemon wedges, plus extra
Method
Parboil the cardoons for 25 to 35 minutes until tender and store them in the cooking liquid for up to four days.
Preheat the oven to 120C/250F/ Gas 1⁄2. Pat the cardoons dry and place them in a large bowl. Add the buttermilk and a good pinch of fine sea salt; mix to combine. Let the mixture stand for 30 minutes at room temperature.
Meanwhile, prepare the batter. Mix the flour and a good pinch of sea salt in a medium mixing bowl and make a well in the centre. Slowly add the buttermilk and beer to the well, whisking constantly until just smooth and combined – do not overmix or the gluten in the flour will develop. Let this mixture stand for 15 minutes.
Line a large plate with paper towels and an oven tray with baking paper. In a deep-fryer or large saucepan, heat the oil to 180C. Drain the prepared cardoons (discard the buttermilk used for soaking), dust with the flour, then dip each piece in the batter, shaking off the excess in between. Deep-fry in batches, turning occasionally, until crisp and golden, about 2-3 minutes. Drain on the paper towels and then transfer to the baking tray and keep warm in the oven until all the cardoons are cooked.
Garnish with chilli flakes, a light sprinkling of Italian fish sauce, a squeeze of lemon and a pinch of coarse sea salt. Serve with extra lemon wedges on the side.
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