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.
Clean the escarole (1) and wash it carefully.
Boil it in boiling salted water for about 10 minutes, then drain it well (2) and squeeze it lightly.
In a large pan, heat the oil with the garlic and anchovies (3).
Add the escarole and let it flavor for a few minutes (4).
Add the olives and capers and mix carefully (5). Turn off the flame and let it cool.
Mix the egg yolks with the flour and milk, then add the escarole and mix well (6).
Beat the egg whites until they will be stiff and gently add them to the mixture (7).
Heat the peanut seeds oil in a large pan (about 160 degrees C), then pour the batter in spoonfuls and fry the fritters (8).
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).
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.