Salsifis Frits
Ingredients
Directions
Prepare
Prepare and cook the same amount of salsify as for white sauce salsify.
Drain and cut the salsify into equal lengths.
Make ½ liter of batter.
Fry
Heat 2 cups of frying oil in a small pan.
Dip the salsify in the batter and fry until golden brown.
Drain on a cloth and arrange on a plate lined with a napkin.
Serve
Add fried parsley on top and serve.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Salsify
- Provides the main vegetable body and a tender interior under the crisp coating.
- Batter
- Forms a coating that sets and turns crisp and golden when fried, keeping moisture inside.
- Frying oil
- Transfers heat quickly to the batter, driving browning and crisping.
The step that matters
Fry the battered salsify until golden brown. The oil must be hot enough that the batter sets quickly and crisps before it absorbs much oil. If the oil is too cool, the coating turns greasy and soggy, and the salsify may cook unevenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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