Fried endive sticks
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
When you crave the crunch of a deep-fried snack but are daunted by the calorie count, choose the healthier option and fry endive sticks. These crispy heads of Belgian (or broadleaf) endive are split lengthwise, then dipped in a mixture of buttermilk and hot sauce, dredged in flour, and fried until crispy and golden. This breading perfectly complements the bitter flavor of the salad. Dip the crispy endive in ranch dressing and enjoy, with minimal impact on your figure.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 heads of endive
- Salt and ground black pepper
- 1 cup of sour milk
- 2 tbsp. l. chopped parsley
- 3/4 tsp hot sauce
- Lemon cut into wedges
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Recipes with similar ingredients: endive salad, sour milk, parsley, hot sauce, flour, ranch sauce, lemon
Cooking the dish according to the recipe:
- Cut 3 heads of endive lengthwise into quarters; season with salt and black pepper. Place a generous amount of flour in a separate bowl.
- Quick Ranch Dressing: Combine 1 cup of buttermilk with 2 tablespoons of chopped parsley and 3/4 teaspoon of hot sauce.
- Dip the endive sticks in the buttermilk mixture, then roll them in flour. Fry in 1 cm of hot vegetable oil, turning, until golden brown, 3-4 minutes. Drain on paper towels and season with salt. Serve with ranch dressing and lemon wedges.
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