Salsify Fritters

Ingredients

• the remains of dressed salsify
• three table-spoonfuls of flour
• a salt-spoonful of salt
• an ounce of fresh butter
• as much lukewarm water as will melt the butter

Method

1. 1

   Boil the salsify until tender, then drain and dry.

2. 2

   Make a batter with flour, salt, butter, and lukewarm water.

3. 3

   Dip each salsify root into the batter and fry until lightly browned.

4. 4

   Drain and serve hot with fried parsley.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1691. The excerpt below is the record exactly as published.

Salsify Fritters. I — Boil the salsify till tender, or, if preferred, ' take the remains of dressed salsify. Drain and I dry the roots by pressing them in a soft cloth. I Make a little frying batter, dip each root ' separately into this, throw them into hot fat, and fry them till they are lightly browned. Take them up, drain them on a sieve, and serve very hot, piled high on a dish, and garnished with fried parsley. No sauce will be needed for them when dressed in this way. Sometimes the salsify is dipped into eg^ and bread-crumbs instead of batter before frying. When batter is used it may be made as follows : — Put three table-spoonfuls of flour into a bowl with a salt-spoonful of salt and an ounce of fresh butter. Add as much lukewami water as will melt the butter

Cook this with the app: pantry check, scaling, and the assistant.