Salsifis Frits

Fried Salsify


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

For the frying batter

  • 3 ozs. of flour
  • 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


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 and sprinkle with salt and fried parsley.