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Fritto di Cardoni (Fried Cardoon)
Mix a batter from the above ingredients by stirring the yolk with the other ingredients (except for the egg white) into the flour, then slowly add water until you have a not relatively thick batter. Stir well and let the batter rest for several hours. After it has rested, whip the egg white and fold it into the batter.
Prepare cardoon stalks by precooking (see preparation and cooking tips above). Cut the prepared stalks into bit size pieces and sauté them in butter. Lightly salt them at this point. After they are light brown in color, remove, roll in flour, dip them into the batter, and deep fry them in fresh olive oil. Delicious!
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