Fried Black Salsify

Ingredients

• 2 bunchs flat parsley
• 3 tbsp apple cider vinegar
• 1 tsp Mustard
• Pepper
• 5 tbsp oil
• 750 g fat (for frying)
• lemon zest
• 2 Eggs
• 150 g flour
• 1 tsp salt
• 1 tsp oil
• 200 ml beer
• 1 kg black salsify
• 2 lemons (juice)
• 1 tsp grated lemon peel
• Salt

Instructions

1. 1.

   Separate the eggs. Keep the egg white cold. Whisk together flour, salt, oil, yolk and beer to form a dough. Beat vigorously with a whisk and cover for 1 hour to rise.

2. 2.

   Fill a bowl with water and add half of the lemon juice.

3. 3.

   Peel black salsify under running cool water, cut into ~10 cm pieces and immediately place in the lemon water. Boil salted water with remaining lemon juice, then cook the salsify for about 15 minutes until just tender. Drain, rinse, pat dry.

4. 4.

   For the parsley sauce wash and shake off excess moisture, finely chop, then mix with vinegar, mustard, lemon peel, salt, pepper and oil into a sauce.

5. 5.

   Heat fat (deep fryer 180°C) until small bubbles form around a wooden spoon stick in the hot fat.

6. 6.

   Whisk egg white to stiff peaks and fold into the beer dough. Thread salsify pieces through the dough with a fork, let excess drip off, then gradually fry in hot fat until golden brown. Drain on kitchen paper. Keep finished salsify warm in an oven at 80°C. Garnish parsley sauce with lemon zest and serve.