Fried thistles in batter represent a recipe of classic Sicilian cuisine particularly loved in the winter period. After all, how can you resist golden and crunchy pancakes , soft inside, tasty and delicious like these? The particularity of the Sicilian recipe lies in the use of a batter which, as we will see, is without eggs and includes only two ingredients, common and easily available in all pantries, but capable of giving us an exceptional dish.
Cardoons fried in yeast-free batter, ingredients
Cardoons in batter are prepared throughout the winter, but they are a regular feature of the Christmas holidays, and in particular of the Immaculate Conception . Here are the ingredients and recipe to make them at home.
- 1 kg of thistles
- Approximately 300 g of flour
- water to taste
- 8 gr of brewer's yeast
- lemons
- sunflower oil
- salt and pepper
- anchovies (optional but highly recommended)
How to clean thistles
An indispensable operation, a nuisance for many, cleaning the thistles is a fundamental step if you want to enjoy them. Before starting, a dispassionate advice: equip yourself with gloves and lemons. The former so as not to prick you and not stain your hands; the latter to avoid blackening the vegetables.
How to clean thistles? Eliminate the bases and the thorny parts, therefore also the toughest filaments with the help of a knife. As you clean them, immerse them in a bowl containing water and lemon juice. Once this is done, you will need to soak them for 20-30 minutes, then cook them in boiling salted water for half an hour. Drain them and keep them aside.
How to make classic Sicilian batter
Let's move on to the Sicilian batter for cardoons and more (you can dip broccoli, cauliflower, zucchini and whatever you prefer). Mix the sifted flour with the brewer's yeast and the tepid water slowly to prevent lumps from forming. Add salt and leave to rest for half an hour in a warm place.
Fried cardoons in Sicilian batter: preparation
Once the previous operations have been carried out, you can move on to the preparation of fried cardoons in batter. Dry the latter with absorbent kitchen paper and cut them into large pieces. Add them to the batter. A particularly tasty variant is obtained by combining chopped salted anchovies . Heat plenty of oil in a pan and, once boiling, add the cardoons in batter. Fry them until golden brown and drain them on absorbent paper. That's it: cardoons fried in Palermitan batter are strictly eaten with your hands. Serve them as an appetizer together with a platter of cold cuts and cheeses and accompany them with a glass of Nero d'Avola , they will be snapped up!
Egg cockles batter
If the one you just saw doesn't convince you (you don't know what you're missing), the batter for fried cardoons can also be made with eggs. Mix an egg, 100 ml of beer and as much flour as needed to obtain a fluid but not too watery batter. Proceed as above.
