Fried Moleche

Break the eggs into a bowl and beat them until frothy. a mixture homogeneous. Do not add other ingredients: the mixture must remain fluid and uniform, so that it can completely cover the moleche. Make sure that the egg yolks and egg whites are well mixed before proceeding.

Dip the moleche in the beaten eggs and gently turn them over until they are coated on all sides. Let them absorb the egg mixture. the mixture for the time necessary for the egg to adhere well to the surface: when they are uniformly moist and coated, you can pass them in the flour.

Lightly dust the moleche with excess egg and coat them in flour. Coat them evenly, leaving no exposed areas and avoiding a thick layer. The flour should adhere to the egg, forming a thin coating that will crisp up during frying.

Pour plenty of oil into a skillet Prepare a frying pan and bring it to temperature. The oil must be very hot before adding the moleche: even a small amount of flour should immediately react with a lively sizzle. Avoid starting the cooking process in cold oil, which would make the coating heavy.

Dip the floured moleche into the hot oil and fry them until golden and crispy. Turn them carefully to ensure even browning on both sides. Do not overcook the oil. skillet, so the oil maintains the right temperature and the cover does not absorb excessive grease.

Remove the fried moleche and place them on absorbent paper, allowing the excess oil to drain. When the surface appears dry, sprinkle with fine salt. Serve immediately, while the coating is still crispy and the heat from the frying is clearly noticeable.

Bring the moleche to the table while still hot, accompanying them with large slices of polenta, preferably white. Arrange the side dish next to the crabs without covering the fried surface, so that the contrast between the crispy exterior and the soft texture of the crab remains evident. polenta.