Authortapasonline
RatingDifficultyBeginner

Fried patties of frisée and spring onion - frisée, variously called curly endive and escarole, is a member of the chicory family. This is a traditional recipe from the Balearics.

Yields4 Servings
Prep Time12 minsCook Time10 minsTotal Time22 mins
 150 g Friséefinely chopped
 1 bunch of Spring Onionstrimmed and finely chopped
 2 cloves of Garlicpeeled and finely chopped
 small handful of Flat Leaf Parsleyfinely chopped
 2 Free-Range Eggs
 1 tsp Baking Powder or Yeast
 2 tbsp Plain Flour
 1 pinch of Sea Salt
 1 pinch of Black Pepper
 Olive Oilfor frying
1

Beat the eggs in a large bowl, then add all the other ingredients and mix well. Leave for ten minutes, then mix again until well combined.

2

With the aid of a spoon, form small cakes and fry in hot oil until golden brown on both sides.

3

Drain on kitchen paper and serve with an accompaniment of your choice.

Ingredients

 150 g Friséefinely chopped
 1 bunch of Spring Onionstrimmed and finely chopped
 2 cloves of Garlicpeeled and finely chopped
 small handful of Flat Leaf Parsleyfinely chopped
 2 Free-Range Eggs
 1 tsp Baking Powder or Yeast
 2 tbsp Plain Flour
 1 pinch of Sea Salt
 1 pinch of Black Pepper
 Olive Oilfor frying

Directions

1

Beat the eggs in a large bowl, then add all the other ingredients and mix well. Leave for ten minutes, then mix again until well combined.

2

With the aid of a spoon, form small cakes and fry in hot oil until golden brown on both sides.

3

Drain on kitchen paper and serve with an accompaniment of your choice.

Raoles d’Endivia