Servings:
4
Prep time:
25
Cooking time:
20
INGREDIENTS
- - 600 g of chicory
- - 125 g of chickpea flour
- - 100 g of green radicchio
- - 50 g of ginger
- - 1 lemon juice
- - extravirgin olive oil
- - Salt
INSTRUCTIONS
- Sift the chickpea flour in a bowl, then stiring with a whisk pour in 250-300 ml of water obtaining a smooth batter. Cover it and let it stand for an hour.
- Peel the chicory highlighting well the sprouts, separate them and cut them into thin strips as putting them in a bowl of ice and with a little lemon juice acidified water. Keep them in water for the same time of the batter.
- Stir half of the chicory to the rested batter, drain and dry, then fry the dough by spoonfuls into hot oil. Cook the pancakes 2-3 minutes per side and drain on paper towels.
- Slice the green radicchio very finely and mix with the remaining chicory, drain and dry. Grate the ginger and crush to get its juice. Mix only this last one to the remaining lemon juice, to one or two tablespoons of olive oil and a pinch of salt, then dress the salad and serve it together with hot pancakes.
