Salsify Fried in Batter

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Scrape the salsify, throw it for a few moments into cold water, then parboil it, drain it and cut into lengths of three inches; allow it now to steep until cold, in a bowl with two tablespoonfuls of olive oil, one of French vinegar, pepper and salt; let it remain in this, occasionally turning it until ready to fry it. Then make a batter with eggs, milk, and flour; dip the salsify in this batter, and fry in hog's lard; fry parsley with it and serve.