Fried zeppoline with escarole and pine nuts — savory little bites with a winter green for a very simple and equally tasty dish!

The frying technique is tempting and decidedly rich in calories; only a few but fundamental precautions are needed to obtain a crunchy, savory and dry result!

Optimal temperatures for a perfect frying: 150°C – 160°C (302–320°F) for slow cooking of high-moisture foods (first fry of potatoes, zucchini, large fish, crescentine and leavened sweets); 160°C – 170°C (320–338°F) for breaded foods or batter-coated items (cutlets and vegetables); 180°C (356°F) for immediate cooking (second fry of potatoes, Roman-style artichokes, small items like small fish and shrimp lightly floured).

It is essential not to use low temperatures because they will allow the food to absorb too much fat, producing food that is practically inedible and unhealthy.

On the other hand, excessively high temperature would brown the exterior too quickly leaving the inside raw, so… to obtain a good fry you must also use an adequate amount of oil and not overcrowd the pan because the oil temperature would drop below 150°C (302°F) and again the foods would absorb too much fat. Finally, and not least, avoid reusing leftover oil…. Shall we go to the kitchen???

°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I’ve opened a recipe channel open to everyone and free on WhatsApp — no notifications and no sound — you can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°

FRIED ZEPPOLINE WITH ESCAROLE AND PINE NUTS
The cuisine of ASI