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Recipe by
Fried lampascioni in batter are a traditional Apulian dish, crispy and flavorful, perfect as an appetizer or side dish.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Boil the lampascioni in boiling water until tender.
Step 2 of 5: Prepare a smooth batter by mixing flour, cold sparkling water and a pinch of salt.
Step 3 of 5: Dip the lampascioni into the batter, making sure they are well coated.
Step 4 of 5: Fry the lampascioni in hot oil until golden.
Step 5 of 5: Drain on paper towels and serve hot.
In summary: Allergens detected: Gluten
In gray: not detectedDetected
| Average values | Per serving113 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 632 kJ151 kcal | 562 kJ134 kcal |
| Fat | 1.16 g | 1.03 g |
| of which saturated fatty acids | 0.03 g | 0.03 g |
| Carbohydrates | 32.27 g | 28.68 g |
| of which sugars | 0.64 g | 0.57 g |
| Fibre | 3.15 g | 2.8 g |
| Protein | 5.05 g | 4.49 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
