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Carduni made with Burdock Leaves

Carduni Made with Burdock Leaves

Lisa Lombardo
Carduni is usually made with leaf stalks, but I tried making it with the leaves and it turned out delicious!
Cook Time 1 hr
Course Side Dish
Cuisine Italian
Servings 9 patties


  • 2 cups prepared leaves packed tightly
  • 7 large eggs lightly beaten
  • 1 cup bread crumbs
  • 2-3 Tbsps parmesan cheese, grated
  • 1 Tbsp Italian seasoning
  • 1 tsp garlic salt
  • salt and pepper to taste


  • Prepare burdock leaves: wash leaves thoroughly and chop coarsely, place in large saucepan with 2 or 3 inches of water in the bottom. Bring water to a low boil and stir. Cook until leaves are al dente. Remove from heat, drain, add another 2 or 3 inches of water and bring to a boil again. Turn heat off and drain. (If you like strong flavors, you do not need to change the water...just cook until leaves are tender, then drain.) Allow to cool until you are able to squeeze most of the liquid out. Set aside.
  • Lightly beat eggs in a large bowl.
  • Add prepared burdock leaves, chopped green onion, bread crumbs, and seasonings. Mix well.
  • Pour vegetable oil into a non-stick frying pan and place on medium high heat.
  • When pan is nice and hot, spoon batter into pan in patties of about 1/3 cup each. Pat down slightly to shape.
  • Fry patties until golden brown, then flip to brown the other side.
  • Remove cooked patties and place on a plate covered with paper towels to remove excess oil.
  • Repeat with remaining batter.
  • Top with hot sauce, ketchup, cheese, or just sprinkle with a little salt and pepper and enjoy!
Keyword Burdock