Ingredients
The following ingredients have 4 Servings
- 6 Tbsps White vinegar
- 1.5 lbs Salsify
- 1 lemon
- salt
- 1 egg
- 3 ozs Pastry flour
- 0.5 cup
- 5 ozs lamb's lettuce
- Sweetener
- 2 tsps Mustard
- peppers
- 1 Tbsp Corn oil
- 1 pint vegetable oil (for frying)
Instruction
- Combine 3 tablespoons of vinegar and 1 cup of water in a bowl.
- Thoroughly rinse the salsify, peel with a vegetable peeler under cold water and cut into thirds (wear rubber gloves to prevent your hands from staining). Plunge salsify immediately into the vinegar water to prevent discoloration.
- Rinse lemon in hot water, wipe dry and remove half of the peel in thin strips. Squeeze out lemon juice.
- Drain salsify. Combine 1 cup of water and 1/4 cup lemon juice in a pot, bring to a boil and add salt. Cook salsify over medium heat until tender, about 20 minutes.
- Drain salsify in a sieve and let cool.
- Meanwhile, separate the egg. Mix together the flour, milk, egg yolk and lemon zest in a bowl and let dough rest for 10 minutes.
- While the batter is resting, rinse the lamb's lettuce and spin dry thoroughly.
- Stir together the remaining vinegar with sweetener and mustard and season with salt and pepper. Whisk in the corn oil to combine.
- Beat the egg whites with a pinch of salt until stiff peaks form and fold into the batter.
- Heat the vegetable oil in a pan or in a deep fryer to 350°F. The temperature is correct when small bubbles form on a wooden spoon dipped into the oil.
- Working in batches, and using 2 forks, dip the salsify into the batter, letting excess drip off, then add to hot oil and fry until golden brown.
- Remove the salsify with a skimmer and drain briefly on paper towels. Place on a baking sheet and keep warm in a preheated oven at 300°F/convection 265°F.
- Mix lamb's lettuce with the dressing. Arrange salsify on top and serve immediately.
