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Salsify Fritters

Salsify fritters are fried batter made from boiled salsify, milk, eggs, and hot fat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Salsify Fritters

Ingredients

Directions

Prepare

  1. Soak the scraped salsify in cold water to prevent discoloration.

  2. Boil the salsify in unsalted water until tender, then strain and mash through a colander.

Make and fry

  1. Mix in the milk and beaten eggs until well combined.

  2. Drop spoonfuls of the mixture into hot fat and turn until browned.

  3. Drain on brown paper and serve immediately.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Salsify
Forms the main body of the fritters and gives them their mild, earthy flavor.
Eggs
Bind the mashed salsify and set with heat to hold the fritters together.
Milk
Adds moisture so the mashed salsify mixture stays soft and easy to spoon.

The step that matters

Dropping spoonfuls into hot fat. The fat must be hot enough to sear the outside quickly. If it is too cool, the fritters soak up grease, turn heavy, and may fall apart before the eggs set.

“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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