Traditional recipes

Thistles in batter

Thistles in batter

Thistles in batter recipe of 22-01-2017 [Updated on 22-01-2017]

The thistles in batter are delicious and tasty, to be eaten hot to open your lunch in a nice way. You know, all battered preparations have an edge, after having appreciated them au gratin, I have also prepared them fried in batter, really tasty.
They are not too well known but can be used in the recipes of first courses, main courses and side dishes, they are thistles. After having passed several times, in vain, to my trusted greengrocer, I found them in a well-stocked supermarket (fortunately) and I immediately started cooking for this recipe.
If you were thinking of making a little fritturina of vegetables in batter then my advice is to add thistles to your preparation, you will surely like them!


How to make thistles in batter

Clean the thistles by removing the ends and the hardest parts.
Cut them lengthwise and place them gradually in a bowl with water and lemon for 30 minutes.

Then blanch them in salted water for 20 minutes.

Drain and cut into pieces about 5 cm long.

Meanwhile, prepare the batter by carefully mixing flour and water.
Add the salt, baking soda and lemon juice and continue mixing.

Dip the thistles in the batter and cover them with it on both sides.

Then fry them in a pan with boiling oil until golden.
Transfer them to absorbent paper to remove excess oil.

Your battered thistles are ready to be eaten hot.


THE thistles in batter, known in dialect as carduna 'a pastetta”, they are a typical dish of Sicilian cuisine spread throughout the island. Tradition has it that the thistles are prepared during the Christmas period but it is especially for the Feast of the Immaculate Conception on December 8 that they cannot miss at the table.

THE thistles in batter they are a tasty appetizer to be eaten strictly with your hands and it is no coincidence that they are one of the street foods that you can easily (when it is the right time) found in fried food shops, especially in Palermo.

The secret to the success of the recipe lies in the batter. The one that has always been used in my family is prepared with water (lukewarm), Flour, brewer's yeast and a pinch of salt. After waiting about half an hour for it to rise, you will have obtained an extremely crunchy, light and not at all greasy batter.

The same batter can also be used for other vegetables such as broccoli tops in batter or for battered artichokes cut into wedges.

Note: recipe published in January 2018 and updated in November 2020

Cooking recipes

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Soup with badduzzi - Chard soup - Soup with cauliflower. Macaroni timbale - Vermicelli with tuna - Vermicelli with aubergines - Broad bean soup. Drain the thistles and cut them into pieces and dip them in the batter. . All the recipes described on this page are by Francesca Grifasi e. details

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How to cook thistles: the recipes

To prepare the cardoons au gratin, clean the cardoons and cut them into pieces of about 5 cm. Blanch them in boiling water for about 10 minutes, drain and toss in a pan with the butter. Prepare a classic béchamel. Grease and sprinkle a baking dish with bread crumbs and then lay the thistles to cover the entire surface. Add the bechamel, the Grated Parmesan and flakes of butter. Make another layer and complete with breadcrumbs, bechamel and flakes of butter. Bake in a hot oven for 30 minutes at 180 degrees and for 10 minutes by activating the grill function.

The recipes of the Chef's Test and It's always noon

If you are interested in the recipe for this delicious dish entitled "Fried Stuffed Thistles", below you will find the list of ingredients, an exhaustive description of the procedure for cooking this delicious recipe and the video with the salient steps to prepare this delicious dish.

  • 1 bunch of thistles,
  • 12 anchovy fillets in oil or salt (desalted and boned),
  • 150 gr of first salt cheese.
  • 250 grams of flour type 0,
  • 15 gr of brewer's yeast,
  • 2 l of seed oil for frying,
  • salt

Clean the thistles from the leaves, rinse them and boil them twice, eliminating the first water and adding it again (in this way their bitter taste is easily eliminated).

Let the thistles cool and cut them into small pieces of about 5-6 cm. Drain the anchovies (if in oil) or desalt them and bone them (if in salt), put them in a bowl together with the cheese and let them mix well.

Stuff half of the thistles with the prepared mixture, close them with the other half remaining, fixing them well with a toothpick. Prepare the batter: in a bowl mix the flour and yeast with enough water to obtain a soft mixture and let it rise for about 45 minutes.

Pass the stuffed thistles in the batter, fry them in hot oil until golden and crisp, drain on absorbent paper and serve immediately.

Video of the recipe Fried stuffed cardoons

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Fried Cardi

Clean the thistles by storing them, once cleaned, in water acidulated with lemon so that they do not blacken.
Meanwhile, put a pot of water on the stove and when it boils, add salt and boil the thistles.
Once the right degree of cooking is reached, drain the thistles and let them cool.
Meanwhile, beat the eggs in a bowl and season with salt and pepper.
Take the boiled thistles two by two, squeeze them out of the water and pass them first in the flour and then in the egg.

Heat plenty of oil in a pan, then add the thistles and fry them until golden brown.

Transfer them to absorbent paper to dry them from excess oil and serve hot.

1. Clean i thistles eliminating the empty ribs and the filaments, then cut them into small pieces and soak them in water acidulated with lemon. Then boil them in salted and acidulated water with the addition of a spoonful of flour for at least 20 minutes, or until they become softer.

2. Meanwhile, in a pan, melt the butter with a couple of tablespoons of oil and the clove of garlic. Add the anchovy fillets chopped making them cook and reduce in cream.

2. Put the well-drained cardoons in a serving dish, season with the sauce prepared and served.


First of all clean the thistles. Cut the end of the thistles, the one with the leaves, then remove the thorny edges of the thistle ribs and the filaments.

Wash the thistles, then put them in a clock with boiling salted water. Also add half a lemon and a teaspoon of flour (it serves to keep them from blackening).

Let the thistles cook for 50-60 minutes. The thistles are ready when they are tender when pierced with a fork.

When the thistles are ready, drain and set aside.

in the meantime prepare the batter for thistles it must be very dense.

The batter can be prepared by hand or with a robot ... by hand it is a bit heavy due to the density of the batter!

In a glass, put the yeast, a pinch of sugar and a little bit of warm water and dissolve it.

In a bowl put the sifted flour, salt and mix. Add the yeast and start mixing. At this point, begin to add some lukewarm water slowly and mix. Add as much water as you will need to get a thick batter… it must fall like a ribbon.

Cover the batter with a cloth and put it in rise for 2 hours in a sheltered place (the oven is perfect!).

At the time of to fry, take a large-bottomed pan and pour a finger of olive oil into it.

Cut the thistles into 2 parts lengthwise (if they are too big in 4 parts) and arrange them on a plate.

Dip the thistle in the batter on one side and the other and place it in the pan with the hot oil over a moderate flame.

If the oil is too hot, the thistles burn outside and the batter remains raw inside.

Brown the cadi on one side and the other then drain them on a plate with absorbent paper.
Your fried thistles in batter are ready, serve them lukewarm!

  1. To prepare the batter, put 250 grams of hot water in a bowl and melt the brewer's yeast.
  2. Add the Flour and the egg, mix well so that lumps do not form.
  3. If you want, add a pinch of sugar.
  4. Let the batter rest for at least 20 minutes and in the meantime clean the thistles.
  5. Wash them well and then boil them in plenty of salted water to which you have added the juice of a lemon.
  6. When the thistles are ready, dry them with kitchen paper and then pass them in batter.
  7. In a non-stick pan put seed oil and let it warm up.
  8. When it has reached the right temperature, fry the thistles one at a time and then place them on a plate covered with kitchen paper to remove excess oil.
  9. Serve the thistles in batter hot.

Serena Vasta was a collaborator of Pourfemme and Buttalapasta from 2008 to 2019, mainly dealing with issues related to cooking and home, with some forays into health and well-being.

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