Fried zeppoline with escarole and pine nuts — tasty savory bites with a winter green for a very simple and equally flavorful dish!
The technique of frying is indulgent and definitely calorie-rich; only a few but essential precautions are needed to obtain a crispy, savory and dry result!
Ideal temperatures for perfect frying: 302°F – 320°F for slow cooking for water-rich foods (first frying of potatoes, zucchini, large fish, crescentine and leavened pastries); 320°F – 338°F for frying breaded foods or batter-coated items (chops and vegetables); 356°F for immediate frying (second frying of potatoes, Roman-style artichokes, small items like small fish and shrimp lightly floured).
Fundamental — do not use low temperatures because they will allow the food to absorb too much fat, resulting in practically inedible food and unhealthy from a nutritional standpoint.
However, excessive temperature will brown the exterior too quickly leaving the inside raw, so… to achieve good frying you also need to use an adequate amount of oil and not put too much food in the pan at once because the oil temperature would drop below about 302°F and the foods would again absorb too much fat. Finally, but not least, avoid reusing leftover oil…. Shall we go to the kitchen???
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FRIED ZEPPOLINE WITH ESCAROLE AND PINE NUTS
The cuisine of ASI
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE FRIED ZEPPOLINE WITH ESCAROLE AND PINE NUTS
- 1 escarole
- 3 oz pine nuts (about 2/3 cup)
- 5 fillets anchovies
- 2 1/2 cups Flour
- 1 cup sparkling water (about 7.4 fl oz)
- 3 oz Pecorino cheese (grated (about 3/4 cup))
- 1 3/4 tsp fresh baker's yeast
- as needed vegetable oil (for frying)
- as needed salt and pepper (to taste)
Tools RECIPE FRIED ZEPPOLINE WITH ESCAROLE AND PINE NUTS
- Paper towels
- Frying pan
FOR THE PREPARATION OF THE RECIPE FRIED ZEPPOLINE WITH ESCAROLE AND PINE NUTS
For the batter dissolve the fresh baker’s yeast in a bowl with the water.
Add the flour and then the pecorino, mixing the mixture well.
Cover well and let this batter rise until it doubles in volume.
Clean and wash the escarole and roughly chop the leaves.
In a pan put a little oil and melt the anchovy fillets.
Add the escarole and let it wilt.
Also add the pine nuts, mixing well, then turn off the heat and finally add everything to the batter that will have doubled in volume.
Adjust with salt and pepper and proceed to fry the zeppoline with escarole and pine nuts.
Pour plenty of vegetable oil into a high-sided saucepan and with the help of a spoon drop small amounts of batter into the fat, letting them brown and puff up for perfect cooking.
Drain them and let them dry on kitchen paper.
A pinch of salt and serve to enjoy the zeppoline with escarole and pine nuts!
Enjoy your meal!
Annalisa
Tips and notes
I also recommend these very appetizing recipes:
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