We salt the escarole leaves and let them sweat for two hours. Once done, by pressing very hard, we will remove all the liquid they contain, they must be well dried.
We chop them a bit and then add the egg, pepper, garlic, yeast diluted in a little milk, parsley and flour, so that the dough is compact enough to make good fritters.
Next, we fry them in extra virgin olive oil at 180ºC.
They can be served with tomato and thyme jam or roasted peppers.
Blanch and peel the tomatoes.
We roast the garlic for 35 minutes in the oven at 200ºC and then peel them.
Once done, we blend everything in a Thermomix, blender or mortar.