First prepare the escarole: washed and blanched the escarole briefly in boiling salted water, then drain.
Prepare a sauté of garlic, a little oil and chopped anchovies. When the anchovies have melted, add the escarole, desalted capers and pitted olives.
Season and evaporate any water from the vegetables, then remove the garlic.
Now prepare the batter: divide the egg yolks and whites, whisk the latter to snow and beat the egg yolks with milk.
Add the flour and salt, continuing to work with the whisk, then add the egg whites and mix gently from bottom to top.
Add the escarole to the batter and stir gently.
Start to fry the mixture so formed in hot oil, creating the pancakes with a spoonful of mixture.
As they are ready, drain the pancakes of escarole and dry them with a little kitchen paper, then serve immediately.
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