Fried Treviso Radicchio
- 2-3 Treviso Radicchio
- Vegetable oil for deep-frying
For the batter
- 9 T all purpose flour
- 1 egg
- 1 T olive oil
- 1 egg white
- scant ½c beer
To mate the batter, sift flour with pinch of salt into bowl, break egg into middle and add olive oil.
Mix thoroughly with wooden spoon to prevent lumps, then stir in the beer. Cover and let sit for at least 30 min.
Stiffly whisk the egg white in a grease-free bowl, then fold into the batter. Remove the largest outer leaves individually from the radicchio and cut the hearts into thin wedges.
Heat the oil for frying in a large pan.
Immerse each leaf in batter and fry in the hot oil, turning frequently so that it browns evenly. Repeat with the wedges.
Drain on paper towels, sprinkle with salt, and serve immediately.
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