We all know that if frying is done well, it is tasty and always popular. Sweet fried foods are especially tempting during the carnival season, but shall we talk about savory ones? Prepared with fish or vegetables, they are exceptional. Today we focus on savory and cook Escarole and Pine Nut Fritters, a recipe found years ago in the magazine Alice cucina and successfully tried many times.
Other recipes
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup sparkling water (warm)
- 1/2 tsp fresh yeast
- 1/3 cup Pecorino Romano cheese (grated)
- 8.8 oz escarole (endive)
- 4 fillets salt-cured anchovies (desalted)
- 1/4 cup pine nuts
- 4 tsp extra virgin olive oil
- 2 cups peanut oil
Tools
- Kitchen Scale
- Bowl
- Small Pan
Steps
First, prepare the batter by pouring the flour into a bowl. Dissolve the yeast in the warm sparkling water and incorporate it into the flour. Add the grated Pecorino cheese and mix everything without adding salt. Cover with plastic wrap and let rise for 1 hour.
In a skillet, pour 4 tsp of olive oil with the anchovy fillets and let them slightly dissolve. Add the well-washed, drained, and thinly sliced escarole. Let it stew on low heat for 5 minutes, add the pine nuts, season with salt, and finish cooking for another 5 minutes. After the batter has risen, add the vegetables and mix.
Pour the oil into a small, tall saucepan and bring it to the right temperature (always do the toothpick test, if it bubbles it’s ready). With a spoon dipped in oil, scoop small amounts and drop them into the oil. Do 3-4 at a time, they will turn better and stay dryer. Let them drain on paper towels and serve your escarole and pine nut fritters hot.
