Deep-Fried Curly Endive

Preparation info
  • Serves


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

A Roman specialty, crispy curly endive (also known as chicory, and similar to frisée, which can be substituted) is usually served as a side dish to roasts. If you can’t find perfect heads of indivia, radicchio or even Belgian endive can be used in their place. Because the original recipes don’t advise dipping the chicory in a batter or flour, I first tried it unadorned. It was good, but quite greasy. Dipping the greens in an egg wash and flour before frying eliminates the prob