Salsifis Frits

Name: Salsifis Frits (Fried Salsify)
Cuisine: France
Ingredients: 2 tablespoons of oil or melted butter, just over 1 gill of lukewarm water, the white of 1 egg beaten to a froth; 2 tablespoons of oil or melted butter, just over 1 gill of lukewarm water, the white of 1 egg beaten to a froth; a good pinch of salt; 3 ozs. of flour; a handful of parsley, the juice of half a lemon; 2 tablespoons of oil or melted butter, just over 1 gill of lukewarm water, the white of 1 egg beaten to a froth; 2 tablespoons of oil or melted butter, just over 1 gill of lukewarm water, the white of 1 egg beaten to a froth; A bundle of salsify; a handful of parsley, the juice of half a lemon

Fried Salsify

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

A bundle of salsify
a handful of parsley, the juice of half a lemon

Europe
France
Side dish
Vegetarian

Method

Blanch the salsify in boiling salted water, drain thoroughly, and put them in a deep dish, with a sprinkling of salt and pepper, a little chopped parsley and the lemon juice. Let them stand for about 20 minutes. Then dip them in the frying batter, which should be quite smooth and light, and drop in boiling oil in a deep frying-pan. When a golden colour, drain, put on a hot dish