Radicchio di Treviso Fritto

(Batter Fried Radicchio)

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8 appetizers

2 large eggs
1 1/2 cup flour (all purpose)
1 teaspoon baking powder
1 1/4 cup milk
1/4 cup white wine
salt & freshly ground pepper to taste
4 cup olive oil (pure for frying)
4 heads Royal Rose™ Treviso

Beat eggs gently in small bowl, add milk gradually, salt and pepper. Mix baking powder with flour. Add into egg mixture gradually, constantly beating with a whisk. Stir in white wine. Let the batter rest for 30-40 minutes before using. Slice the treviso lengthwise into quarters, from tip to core. Add the oil to a deep fryer as directed by the manufacturer. When the oil is at the proper temperature, dip a treviso quarter into batter, coat all sides, and then gently lower it into the hot oil. Fry only as many pieces as will comfortably fit into the fryer. Turn the fried treviso over once to obtain a uniformly golden color on both sides of the slice. Remove from the pot, and place on absorbent paper to drain. Add salt and pepper to taste. Continue frying until all of the radicchio is cooked.
Serve with Balsamic Syrup.
Balsamic Syrup
1 cup Balsamic Vinegar
4 tablespoon honey
Reduce in saucepan over medium heat to a syrup consistency about 15-20 minutes.