Breaded "calçots" (a variety of green onion)

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  • Breaded "calçots" (a variety of green onion)
Author: Cultura03
  • 4 - Calçots
  • 2 - Eggs
  • Flour
  • Salt
  • Oil
  • Water

You need thin calçots. Remove the roots, the outer leaf and the upper part that is green and hard.

If the calçots are thick, blanche them first for 3-4 minutes.

Make a paste with the flour, a bit of water, salt and the eggs.

Roll the calçots in the paste and fry in plenty of hot oil.

Serve with calçots sauce (See romesco sauce).


Category: Vegetables.
Source: Corpus Culinari Català
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