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Salsify Fritters

Fried salsify roots coated in batter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Salsify Fritters

Ingredients

Directions

Prepare

  1. Scrape the salsify roots and split them lengthwise.

  2. Cook in boiling salted water until tender, about 1½ hours.

Fry

  1. Drain the salsify and roll it in fritter batter.

  2. Fry in hot fat until golden brown.

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

What each ingredient does

Salsify roots
Provides the main body and mild flavor of the fritter after cooking until tender.
Fritter batter
Coats the salsify and forms a crisp golden shell when fried.

The step that matters

Cook the salsify until fully tender before frying. Salsify must be tender before it goes into the batter, because the hot fat only browns the outside quickly and cannot soften a firm root. Undercooked centers stay tough and starchy.

“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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