Deep-fried Curly Endive

Pick off any limp or unsightly outer leaves but keep each head intact. Drop the heads into a large pot of boiling salted water and simmer for about 5 minutes. Drain, squeeze out excess moisture gently with a clean dish towel, then spread to dry well on another towel. (This pre-cooking can be done a few hours ahead of time.)

To serve, pour oil to a depth of 2 inches in a saucepan, and heat to 375 degrees F. Meanwhile, prepare an egg wash by lightly beating the eggs with the water in a bowl large enough for dipping a head of endive. Spread the flour on a plate or in a shallow soup bowl. When the oil is ready, one at a time, dip the endives into the egg wash and then in the flour, coating lightly. Slip into the oil in batches and deep-fry, turning with tongs as necessary, until golden, 3 to 4 minutes. Transfer to paper towels to drain; keep hot until all the heads are cooked. Sprinkle with salt and pepper and serve at once with lemon wedges, if desired.