The escarole fritters are a delicious and original idea that you can serve as an appetizer or even as an aperitif. I prepared them with a slightly different batter than the ones I usually use, but I liked the result very much: crunchy outside and soft at the right point inside, they will disappear in the blink of an eye, because one really leads to another. If you too are lovers of this winter vegetable, you can’t miss them: I assure you that you will fall in love with this recipe!

  • Servings for about 20 pancakes:
  • for escarole
  • 1 escarole head
  • 2 tablespoons of black Gaeta olives
  • 1/2 tablespoon of capper
  • 1 clove of garlic
  • 2 anchovy fillets
  • extravirgin olive oil
  • salt
  • for the batter
  • 150 gr of flour 00
  • 200 ml of milk
  • 2 eggs
  • 1 pinch of salt
  • Seed oil for frying
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 25 min
  • cooking: 15 min
  • total: 40 min

Method

How to make escarole pancakes

First prepare the escarole: peel, wash and scald briefly in boiling salted water, then drain.

Prepare a sauté of garlic, a little oil and chopped anchovies. When the anchovies have melted, add the escarole, the desalted capers and the pitted olives.
Season any water from the vegetables and evaporate, then remove the garlic.

Prepare the batter now: divide the yolks and egg whites, whisk the latter until stiff

Beat the yolks with the milk.
Add the flour and salt while continuing to work with the whisk, finally add the egg whites and mix gently from bottom to top.

Add the escarole to the batter and mix gently.

Start frying the mixture thus formed in hot oil, creating the pancakes with a spoonful of the mixture.

As they are ready, drain the escarole pancakes and dry them with a little kitchen paper, then serve immediately.

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