Member: Domenico Cacioppo
Prickly pear: traditional recipe
Oval, “armoured”, colourful, fleshy. Here is the portrait of a tasty fruit, entirely Sicilian and with numerous qualities: the prickly pear.
Prickly pear skins in batter
| 1 kg of prickly pear skins | |
| 4 eggs | |
| 100 g of type 0 flour | |
| 50 g of brewer's yeast | |
| approximately 1/2 litre of milk | |
| seed oil for frying | |
| salt | |
| pepper |
Member: Domenico Cacioppo Prickly pear: traditional recipe Oval, “armoured”, colourful, fleshy. Here is the portrait of a tasty fruit, entirely Sicilian and with numerous qualities: the prickly pear. Prickly pear skins in batter
| 1. | Wash the prickly pear skins and remove the thorns, cut them into strips about 1 cm wide and let them rest for about 30 minutes. In the meantime, prepare the batter with eggs, flour, yeast, milk, salt and pepper. As soon as the batter has risen, dip the skins in it and fry them in very hot oil. |
| 2. | Excellent as an appetiser. |
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