Fried radicchio is a delicious, crispy, and tasty side dish. Radicchio di Treviso is cut into strips and dipped in a light batter made of light beer and flour, making it crispy on the outside and soft on the inside. Perfect to serve as an accompaniment to meat or fish dishes.
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
Pan
Bowl
Italia, Veneto
| Energy (kcal) | 87.56 |
| Carbohydrates (g) | 13.68 |
| of which Sugars (g) | 0.57 |
| Fat (g) | 0.92 |
| of which Saturates (g) | 0.28 |
| Protein (g) | 3.87 |
| Fiber (g) | 0.91 |
| Sale (g) | 0.02 |
