Escarole croquettes, por favor!

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.

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Beat the eggs with a pinch of salt.

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Add the flour and mix well, and then add the sparkling water until the mixture is creamy in texture.

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Add the finely chopped escarole, garlic, parsley and salt to taste.

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Fry them in hot oil.