Fried Chicory: Cicorie Fritte

Total Time:
20 min
Prep:
5 min
Cook:
15 min

Yield:
4 servings

Ingredients
  • 8 small heads chicory, still in bunches
  • 3/4 cup extra-virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • 2 lemons, zested
Directions

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

Drop the chicory into the water and cook until tender, about 4 to 5 minutes. Remove and refresh the chicory in a cold water bath. Drain well on paper towels.

In a 12 to 14-inch saute pan, heat the olive oil until smoking. Saute the chicory, still in bunches, until browned and crispy. Remove to paper towels and season with salt and lemon zest.


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