vegetable oil, for deep-frying 500 g/1 lb 2 ozcurly endive, trimmed
For the batter 65 g/2 1⁄2 oz plain flour 1 egg, separated
1 tablespoon olive oil • salt


1.To make the batter, mix together the flour, a pinch of salt, the egg yolk and the olive oil in a bowl and add 150- 175ml/5-6 fl oz water to obtain a smooth, runny mixture.
2.Leave to stand for 30 minutes. Whi sk the egg white in a grease -free bowl and fold it into the batter.
3.Heat the vegetable oil in a large pan. Dip the endive leaves in the batter, 1 at a time , and fry in the oil until light golden brown.
4.Remove with a fish slice and drain on kitchen paper. Place the leaves on a warm serving dish, and sprinkle with salt.

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