Escarole Fritters

Escarole fritters are a tasty appetizer or side dish, typical of Italian cuisine, especially in Southern Italy. Here is how to prepare them:

Ingredients

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

Preparation

1. Start by cleaning the escarole: remove the tougher outer part, keeping only the more tender leaves and wash them thoroughly under running water.
2. Boil the escarole in a pot with salted water for about 5 minutes. Afterwards, 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 down.
4. In a bowl, beat the eggs with salt, pepper, and Parmesan cheese.
5. Once the escarole has cooled down, chop it coarsely 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 dough. If it is too liquid, you can add some 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 dough with a spoon and fry them until they become golden and crispy.
8. Drain the escarole fritters on paper towels to remove the excess oil. Serve them hot.

Curiosity

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

Happy cooking and enjoy your meal!