Cooking: Fry

Grated raw salsify can be fried with no need to boil it first (see Salsify Fritters). For crunchy chips to dip in a lemony mayonnaise, boil batons of salsify until tender, drain and leave in the colander to steam-dry, then coat with a light batter (45g plain flour, 1 teaspoon cornflour, 80ml cold water, salt and ½ teaspoon bicarbonate of soda) and deep-fry at 180°C (notes on deep-frying.) Alternatively, coat the boiled and drained salsify in flour, then beaten egg, then breadcrumbs, and deep-fry in the same way.