Escarole Fritters

Escarole fritters are a tasty appetizer or side dish, typical of Italian cuisine, particularly from Southern Italy. Here’s how to prepare them:

Ingredients

• 1 large escarole
• 2 eggs
• 100 g of flour
• 50 g of grated Parmesan
• 2 garlic cloves
• Extra virgin olive oil
• Salt
• Pepper
• Breadcrumbs (if necessary)
• Oil for frying

Preparation

1. Start by cleaning the escarole: remove the tougher outer part, keep only the tender leaves and wash them thoroughly under running water.
2. Boil the escarole in a pot with salted water for about 5 minutes. Then, drain it well and squeeze it to remove as much water as possible.
3. In a non-stick pan, sauté the garlic cloves in extra virgin olive oil. When the garlic is golden, add the escarole and let it flavor for a few minutes, then let it cool.
4. In a bowl, beat the eggs with salt, pepper, and the Parmesan.
5. Once the escarole has cooled, roughly chop it with a knife and add it to the egg mixture.
6. Gradually add the flour to the escarole and egg mixture, stirring until you get a homogeneous batter. If it is too liquid, you can add a bit of breadcrumbs to reach the desired consistency.
7. Heat plenty of oil in a pan and, once it has reached the right temperature, scoop portions of the batter with a spoon and fry them until they become golden and crispy.
8. Drain the escarole fritters on paper towels to remove excess oil. Serve them hot.

Interesting Facts

Escarole fritters can be enriched with additional ingredients of your choice such as anchovies, olives, or capers for a more intense flavor characteristic of Southern Italy. The basic version is already tasty and offers a great way to make vegetables appealing even to those who are not usually big fans.

Happy cooking and enjoy your meal!