recipe

Escarole fritters: the recipe for the irresistible Neapolitan appetizer

Total time: 30 Min
Difficulty: Low
Serves: 4 people
By Cookist
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Ingredients
Escarole
1 head (500 grams)
Olives
60 grams
Anchovies in oil
3-4
Capers, desalted
40 grams
Garlic
1 clove
Extra virgin olive oil
Peanut seeds oil
Salt
For the batter
Eggs
2
Flour
150 grams (1 cup and ⅕)
Milk
200 ml (¾ cup)
Salt

The escarole fritters are a delicious and very tasty appetizer, typical of Neapolitan gastronomy. In this recipe the escarole, previously boiled, is then sautéed in a pan with oil, garlic, anchovies and olives and then wrapped in a delicate batter and finally fried in spoonfuls. The end result will be fritters that are crunchy on the outside and soft on the inside. Perfect for a delicious snack or to be served as an appetizer of a special dinner, we suggest you to prepare them in large quantities; your diners, in fact, will hardly be able to resist such delicious goodness. So let’s see how to prepare escarole fritters in the best way.

How to make escarole fritters

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Clean the escarole (1) and wash it carefully.

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Boil it in boiling salted water for about 10 minutes, then drain it well (2) and squeeze it lightly.

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In a large pan, heat the oil with the garlic and anchovies (3).

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Add the escarole and let it flavor for a few minutes (4).

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Add the olives and capers and mix carefully (5). Turn off the flame and let it cool.

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Mix the egg yolks with the flour and milk, then add the escarole and mix well (6).

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Beat the egg whites until they will be stiff and gently add them to the mixture (7).

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Heat the peanut seeds oil in a large pan (about 160 degrees C), then pour the batter in spoonfuls and fry the fritters (8).

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When the fritters are well swollen and golden, drain and let them dry on absorbent kitchen paper. Finally season them with a pinch of salt, transfer them to a plate and enjoy hot with cheese and olives (9).

How to store escarole fritters 

The escarole fritters can be preserved in a special container with an airtight seal or well wrapped in a sheet of cling film for 1-2 days in the refrigerator.

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