Beignets De Salsifis
Ingredients
Directions
Prepare
Boil the salsify until tender, then cut it into 2‑inch lengths.
Fry and serve
Dip the salsify pieces in batter.
Fry the battered salsify in boiling lard until golden brown.
Drain on brown paper and serve on cut paper or a folded napkin.
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
- Forms the main body of each beignet, offering a tender, mildly sweet interior.
- Batter
- Coats the salsify and fries into a crisp, golden shell.
- Boiling lard
- Cooks the battered salsify quickly, browning the batter and crisping its surface.
The step that matters
Frying the battered salsify in boiling lard. The lard must be hot enough to set the batter quickly. If it is too cool, the coating absorbs fat, turns greasy and browns unevenly before the salsify is heated through.
“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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