Pioneered at DeAngelos in Merced, Ca
Start with one bunch of Joe’s Premium Cardone.
Trim each stalk to 4” pieces and blanch in boiling salted water until just tender but firm. Shock in cold water for 10-15 minutes.
Pat dry and slice cooked pieces in strips long ways.
Prepare seasoned flour:
2 cups all-purpose flour
2 cups panko bread crumbs
1 tablespoon garlic powder
1 tablespoon kosher salt
1 teaspoon black pepper
Prepare egg and milk Batter:
2 cup milk
2 eggs scrambled
Dip cardone strips into milk egg batter, then dredge well in seasoned flour that should stick to cardone
Fry in hot oil 350-360 degrees until light brown and crispy. Drain well on tray or towel.
Serve with lemon parmesan Aioli and sprinkle with grated parmesan cheese and pinch of salt.
Make the lemon parmesan aioli by adding lemon juice and parmesan to your favorite Ceasar dressing.