Smażone lampascioni: przepis na typowy dodatek kuchni apulijskiej😍

Peel the onions and soak them in water for several hours (up to 24 hours), changing the water several times. This will reduce the bitterness.

Cooking:

Pre-cook the Lampascioni in salted water for about 15–20 minutes, until they are soft but still firm to the bite.

Drain well and let dry.

Breading or battering:

Either coat the lampascioni in flour or mix a simple batter made from flour, egg, and a splash of mineral water or beer.

Deep-frying:

Heat oil to approximately 170–180°C and fry the lampascioni in batches until golden brown.

Draining & Seasoning:

Drain on kitchen paper, lightly salt, and serve hot.

Tip:
Perfect as an antipasto or as a side dish for meat or cheese. A glass of Apulian red wine goes perfectly with it 🍷