Recipe of the escarole fritters Cooking in the Neapolitan style

Escarole fritters recipe

A seasonal vegetable, the Scarola, becomes a fried zeppolina to eat hot in the streets of Naples. Here is the recipe.

A zeppolina with a unique flavor that should not be missed. Here she is recipe of pancakes with escarole, a fantastic vegetable.

The mixed fry in Naples is a must to taste it while visiting the historic center. This time we would like to make your tour more greedy by proposing the recipe for pancake escarole. In fact, alle seasonal vegetables we Neapolitans would never give up, different season boasts incomparable delights.

Seasonal vegetables much loved is just the escarole, especially if it then becomes one gluttonous fried zeppolina to taste very hot.

Preparation times for escarole frittersIngredients

  • 1 head of escarole
  • 80 gr pine nuts
  • 6 anchovy fillets
  • 300 gr flour 0
  • 1 clove of garlic
  • 220 gr sparkling water
  • 80 gr Grated pecorino cheese
  • 5 gr fresh brewer's yeast
  • extra virgin olive oil, salt and pepper
  • peanut oil for frying Qb

Prepare the batter

Prepare the batter proceeding with the dissolve the yeast in the water and in a large bowl work the flour with the same water, adding it little by little. Enrich the dough with the grated cheese and mix thoroughly. Cover and let rise at room temperature up to doubling the volume. Mount the escarole and rinse thoroughly and accurately to remove soil residues.

Prepare the filling

In a pan, instead, do melt the anchovies and brown them together with garlic and oil, then cook the escarole making them stew and flavor. Remove the garlic and let it cool. Add the escarole to the dough of the pancakes previously prepared Spread them slightly while kneading. Adjust the salt and pepper mixture and let it rest for another 20 minutes.

Cook the escarole fritters

Heat plenty of oil in a saucepan with high sides and with the help of a spoon take the batter and dip it in oil to get the pancakes. When they are golden and puffy, drain and let them dry on kitchen paper to remove excess oil. Season with salt if necessary before serving them hot.

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Written by Nadia Portuguese
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