To make this lesser-known version of sweet thistle, separate out two of them, 1/2 cup all-purpose flour, 2 to 3 tablespoons olive oil, salt and pepper to taste, 1/2 cup water, 2 egg whites, lemon zest, and enough oil for frying. Cut off the stalks and a slice from the bottom of each sweet thistle. Remove the large stalks from the bulb, wash and cut each one into small pieces. Prepare the flour mixture with olive oil, salt, black pepper, and water. If needed, add a little more water to obtain a creamy consistency. Beat the egg whites until soft peaks form and add them to the mixture. Dip the sweet thistle slices into the mixture and fry in hot oil until golden brown and crispy. Place the fritters on paper towels. Serve warm with lemon zest. Serves 10.
To make this lesser-known version of sweet thistle, separate out two of them, 1/2 cup all-purpose flour, 2 to 3 tablespoons olive oil, salt and pepper to taste, 1/2 cup water, 2 egg whites, lemon zest, and enough oil for frying. Cut off the stalks and a slice from the bottom of each sweet thistle. Remove the large stalks from the bulb, wash and cut each one into small pieces. Prepare the flour mixture with olive oil, salt, black pepper, and water. If needed, add a little more water to obtain a creamy consistency. Beat the egg whites until soft peaks form and add them to the mixture. Dip the sweet thistle slices into the mixture and fry in hot oil until golden brown and crispy. Place the fritters on paper towels. Serve warm with lemon zest. Serves 10.
