Salsify or Oyster Plant
Ingredients
Directions
Prepare the salsify
Wash and scrape the salsify.
Boil the salsify until tender, then drain and mash it.
Shape and fry
Form the mashed salsify into cakes.
Roll the cakes in bread crumbs.
Fry the cakes in hot oil until they are a delicate brown.
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 bulk of the cakes and provides their main flavour and moist, mashable texture.
- Bread crumbs
- Coat the outside of the cakes, helping them brown and crisp when fried.
The step that matters
Frying the cakes in hot oil. The oil must be hot enough to brown the crumb coating quickly. If it is too cool, the cakes absorb excess oil and turn greasy before they colour, while overly hot oil browns the outside before the mash inside 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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