Chickory Endive Fritters

8 sm Chicory heads; still in each bunch (or substitute small frisee)
1/2 c Virgin olive oil
Kosher salt
Freshly-ground black pepper
2 Lemons; zest of

Bring 6 quarts water to boil and add 2 tablespoons salt. Drop chicory into water and cook until tender, about 4 to 5 minutes. Remove and refresh in cold water bath. Drain well on towels.

In a 12- to 14-inch sauté pan, heat olive oil until smoking. Fry chicory, still in bunches, until quite brown and crispy. Remove to paper towels and season with salt, pepper and lemonzest.

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