CookEat Recipe
Fried Salsify in Fritter Batter
Tender salsify roots seasoned with lemon and parsley, dipped in vanilla fritter batter and fried until golden.
Method
Steps
Step 1
Separate the three eggs and keep both their yolks and whites. In a large bowl, mix the half pound sifted flour, two tablespoons olive oil, half a teaspoon of the salt, one tablespoon icing sugar, the three yolks, half a gill cold water, one gill cold pasteurized milk and one teaspoon food-grade vanilla essence. Stir briskly for five minutes until smooth. Keep covered and refrigerated at 40°F or colder with the reserved whites if waiting; do not taste the raw batter.
Step 2
Trim off the stalks and thoroughly scrape the one bunch cultivated salsify roots. Wash in cold water mixed with the one tablespoon vinegar and drain. Cut the roots in half and each half into two pieces.
Step 3
Put the cut roots in a saucepan with the separate one quart cold water, half the lemon sliced and one teaspoon of the salt. Cover and boil for about forty minutes, until tender. Drain thoroughly.
Step 4
Toss the drained roots with the juice of the remaining half lemon and half a teaspoon chopped parsley. Let the seasoning infuse for ten minutes, then drain any free liquid thoroughly.
Step 5
Just before coating, beat the whites from the same three eggs to a foam and fold gently into the batter for one minute. Use promptly to coat the prepared pieces.
Step 6
Heat refined canola oil in a suitable deep fryer according to its instructions and fill limits, keeping it below its smoking point. Coat the drained salsify pieces in the prepared batter and lower the pieces carefully into the hot oil in suitable batches. Fry for about ten minutes, turning occasionally, until golden, the tender roots are hot through and the egg-and-flour coating is fully cooked, reaching at least 160°F. Lift out with a skimmer and drain on clean food-safe paper; trim uneven edges if needed.
Step 7
Arrange the drained fritters on a warm vegetable dish and serve promptly.
Cooked it? Rate it.
Cooked 0 times