| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 245 | 10g | 2g | 30g |
| sugars | fibre | protein | salt |
| 3g | 4g | 12g | 0.33g |
When I think back to my Midwestern roots, I recall the importance of incorporating fresh, vegetable-based dishes into our diet—and this Panko Crusted Fried Cardoons recipe is no exception. Born and raised in Nebraska, the heartland of American agriculture, I appreciate a dish that can bring you the same comforting warmth that I grew up with, while also packing a nutritional punch. This recipe is a testament to my love for reinventing tradition, merging comfort food nostalgia with the farm-to-table freshness. Let’s delve a little deeper into why this particular recipe resonates with me and how it aligns with my Midwestern values.
Freshness Meets Comfort
The Panko Crusted Fried Cardoons recipe is a great example of the type of food that played a central role in my childhood experiences with cooking and eating. This palatable blend of fresh vegetables, herbs, and spices with a crispy outer layer is reminiscent of the comfort food we savored during Sunday family dinners after church. The slight bitterness of cardoons, contrasting with the zesty lemon and parsley garnishing, makes this dish a unique delight to your taste buds. If you enjoy classic American dishes like Fried Green Tomatoes, this culinary experiment might be up your alley.
Health Factor
Moreover, this is not just comfort food—the health benefits can’t be ignored. Cardoons, a vegetable often overlooked in American cuisine, is high in fiber and loaded with vitamins such as B6, C, and K. But the goodness doesn’t stop there—the spices like paprika and garlic pack a nutritional wallop too, boasting anti-inflammatory compounds and contributing to heart health.
The eggs and milk in the recipe aren’t just for creating that perfect crust—they’re also an excellent source of protein, making this dish a nutritionally balanced option for a special dinner. Yet, despite its gourmet appeal, it’s easy to make right at home. Furthermore, the recipe is versatile; it can be an excellent accompaniment to a lean protein dish or a salad, or served as an interesting appetizer at a party.
At the end of the day, what I love the most about this Panko Crusted Fried Cardoons recipe is that it combines the Midwestern values that I cherish with a new and exciting flavor profile. It’s the perfect blend of tradition and innovation—a dish I am proud to share with friends and family.
What You’ll Need
- 6 Cardoons stalks
- 1 1/2 cups of Panko breadcrumbs
- 1/2 cup of All-purpose flour
- 2 large Eggs
- 1 cup of Milk
- 1/2 teaspoon of Salt
- 1/2 teaspoon of Black pepper
- 1/2 teaspoon of Paprika
- 1/2 teaspoon of Garlic powder
- Vegetable oil for frying
- Lemon wedges for serving
- Parsley for garnishing
Method
Step One
Start by preparing the cardoons. Trim the stalks, removing any leaves and thorns. Cut the stalks into bite-sized pieces, then rinse them thoroughly under cold water. To eliminate any bitterness, boil the cardoons in a pot of salted water for about 15 minutes until they are tender. Once cooked, drain them and set aside.
Step Two
Next, set up your breading station. In one bowl, combine the flour, salt, pepper, paprika and garlic powder. In a second bowl, beat the eggs and mix them with the milk. In a third bowl place the panko breadcrumbs.
Step Three
Dredge the cooked cardoons in the seasoned flour, shaking off any excess. Then dip them into the egg mixture, ensuring they’re fully coated. Finally, roll the cardoons in the panko breadcrumbs, pressing lightly to adhere. Place the coated cardoons on a baking sheet lined with wax paper.
Step Four
Heat the vegetable oil in a deep fryer or large deep saucepan to 375°F (190°C). Once the oil is hot, carefully add the breaded cardoons in batches. Fry them until they are golden brown and crispy, about 2-3 minutes per side. Using a slotted spoon, transfer the fried cardoons to a paper towel-lined plate to drain excess oil.
Step Five
Lastly, serve the fried cardoons hot with lemon wedges on the side for squeezing. Garnish with fresh parsley and enjoy your Panko Crusted Fried Cardoons!
