Boil the lampascioni in boiling water until soft.
Prepare a fluid batter by mixing flour, cold sparkling water, and a pinch of salt.
Dip the lampascioni into the batter, ensuring they are well coated.
Fry the lampascioni in hot oil until golden.
Drain on absorbent paper and serve hot.
Pan
Absorbent paper
Italy, Puglia
| Energy (kcal) | 93 |
| Carbohydrates (g) | 19.85 |
| of which Sugars (g) | 0.39 |
| Fat (g) | 0.71 |
| of which Saturates (g) | 0.02 |
| Protein (g) | 3.11 |
| Fiber (g) | 1.94 |
