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Salsifis and Scorzonero, Fried

Fried salsify and scorzonera coated in batter, marinated in oil, vinegar, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Vinegar and pepper are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 27,814 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Salsifis and Scorzonero, Fried

Ingredients

Directions

Prepare

  1. Marinate the salsify and scorzonera in oil, vinegar, coarse sea salt, and black pepper.

  2. Drain them on a cloth.

Fry and serve

  1. Dip them in batter.

  2. Fry them until golden brown.

  3. Serve on a napkin.

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. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Salsify (in the method)
Main vegetable; its mild, starchy flesh becomes tender inside the crisp coating.
Scorzonera (in the method)
Second main vegetable; its delicate, slightly sweet flesh cooks through while the outside browns.
Batter
Forms a crisp, golden coating that seals in moisture while the vegetable fries.
Vinegar
Adds acidity that brightens the flavour of the marinated vegetables.
Oil
Carries heat to the batter and vegetables, driving browning and crisping during frying.

The step that matters

Drain them on a cloth. Removing surface moisture before frying helps the batter adhere and crisp instead of steaming or making the oil spatter. Excess marinade left on the vegetables can also make the coating soggy.

“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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