Our dearest collaborator, Herminia Fortuny, has given us another lovely gift with her recipe from her own home-grown garden. They are escarole croquettes, also called “raolesd’endivia” in Menorca. It is a typical and traditional recipe of our Menorcan cuisine that we are going to try today in the Discovery Menorca blog. Escarole is a variety of endive whose leaves are broader, paler and less bitter than other members of the lettuce family.
Ingredients
-150 g. escarole
-Two eggs.
-50 g. flour
-1 spirit glass of sparkling mineral water
-Salt, garlic and parsley to taste.
Preparation:
Chop the escarole very finely.
Beat the eggs with a pinch of salt.
Add the flour and mix well, and then add the sparkling water until the mixture is creamy in texture.
Add the finely chopped escarole, garlic, parsley and salt to taste.
Fry them in hot oil.
