[WolfyOne]

Torzelli (Deep-fried curly endive)
Recipe slightly adapted from Joyce Goldstein's Cucina Ebraica: Flavors of the Italian Jewish Kitchen.
Serves 4-6.

1 large head of curly endive
Safflower oil (for deep frying)
2 eggs
4 Tablespoons water
3/4 cup unbleached flour (or more as needed for dipping)
Salt and pepper
Zest of two lemons

Wash endive thoroughly to remove any dirt. If it's a particularly large head of endive, cut it in half and store the rest for later use. Chop the endive roughly into approximately 3-inch pieces.

Drop endive into a pot of salted boiling water and cook for 2-3 minutes, until the leaves are slightly softened, but not wilted or mushy. Drain, remove excess moisture with a towel, and allow to dry.

Pour 2 inches of oil in a saucepan. Heat over medium-high heat to 375 degrees. Meanwhile, beat eggs and water together in a bowl and set aside. Spread flour on a plate and set aside.

When oil is hot, dip endive pieces one at a time into egg wash, then dip in the flour. Slip battered endive into oil in batches and deep-fry for about 3-4 minutes, turning with tongs until golden.

Transfer to paper towels and allow to drain. Sprinkle liberally with salt, pepper, and lemon zest and serve immediately.