Fried Radicchio

Sift the flour into a small bowl and, stirring continuously with a whisk, dilute it with almost all the beer to obtain a smooth and very fluid batter

Add the egg yolk (keep the egg white) and mix carefully again to dissolve any lumps

Seal the bowl with plastic wrap and let the mixture rest for about 2 hours

Meanwhile, clean the radicchio by removing the outer leaves and discard the stem, leaving only one cm, which you will trim with a knife

Wash it, dry it, and divide each head into eight wedges

When ready to fry, beat the egg white until stiff peaks form and fold it into the batter with an upward motion, then dip each radicchio wedge into it and place them in a pan half-filled with hot oil

Fry the radicchio for a few minutes until it turns golden brown, then lift it out and place it on a double layer of kitchen paper to absorb the excess oil

Sprinkle with salt and serve very hot

For this preparation, choose large but not too long heads of radicchio so that they are easier to cut into wedges