Finely grated salsify is bound with a light batter and fried in vegetable oil. Serve with roast pheasant or veal.
Yield:
Serves 4 to 6Ingredients
3 large eggs
1 tablespoon cold water
3 tablespoons all-purpose flour
1/2 teaspoon salt
Pinch of cayenne
2 shallots, minced
1 pound salsify
Vegetable oil for frying
Instructions
1. In a large mixing bowl, whisk together the eggs and water. Add the flour, salt, and cayenne and beat with a wooden spoon until smooth. Stir in the shallots.
2. Peel and finely grate the salsify, then immediately add it to the prepared batter. Stir to completely coat the salsify.
3. Heat a small amount of oil in a large skillet. Transfer the mixture to the hot oil by generous serving spoonfuls. Cook for 2 to 3 minutes, turning once to brown both sides. Serve on a napkin-lined plate.
