There was a very interesting addition in my veg box recently. Wrapped carefully in brown paper were what looked like four 10 inch branches of a tree covered in a layer of dried mud. “…” I thought, as I washed them clean and guessed at burdock. Only to discover (after ferreting out my receipt) that I’d actually received some salsify. I have never eaten salsify before although I vaguely remember reading some recipe recommending making chips out of them. How boring.
A quick search on the inter webs today informed me that the salsify root is also known as the ‘oyster plant’ as it tastes a bit like those delicious morsels of the sea. I absolutely adore oysters and after peeling a bit of root and tasting it raw and then quickly blanching and tasting another piece, I can report that these oyster allusions are pure: lies. What it does taste like however, is a cross between lotus root, water chestnuts and coconut flesh. Which instantly made me think of my Aunty Ann’s lotus root fritters and that I really must learn how to make next time I’m back in Hong Kong…anyway. Fritters. Salsify fritters. Let’s go:
Salsify Fritter Ingredients:
Approx. 300 g salsify cleaned of mud - pre peeled weight
2 tbsp unsalted butter
1 garlic clove - crushed
1 tbsp minced lemon grass
1 tbsp paprika
1/2 tsp chilli flakes (or one small red chilli - diced)
3 tbsp coriander - roughly chopped (save some to garnish)
1 egg - lightly beaten
1 tbsp flour
Sea salt & ground black pepper
2 tbsp olive oil
Peel and coarsely grate your salsify, once those roots become too fragile to peel, chop them up to match the grated bits. Add a tablespoon of butter into a frying pan at medium heat and sauté the salsify until tender. Transfer into a bowl and mix well with the garlic, lemongrass, chilli, paprika, coriander, egg and flour. Basically mix every except the butter and olive oil. Generously season with the salt and pepper.
Frying pan back on the stove at medium heat and put the remaining tablespoon of butter in with the olive oil. This helps your butter reach a higher heating point without it burning.
Get a tray, coat it with some flour. Dust your hands in that flour and quickly form a fritter with your dusty hands – once moulded rest it in the flour tray. Dust. Form. Dust. Form. You should make around 5-6 fritters.
When the oil and butter mixture is hot enough to sizzle. Fry the fritters until golden brown on each side. About 5 minutes each. When done, place them on a paper towel to drain them.
Serve up and garnish with some extra coriander leaves. I served these tasty fritters with poached egg, a slice of lime, and an easy salad of romaine lettuce, cucumber and tomatoes. The salad was dressed with an Asian dressing made up of sesame oil, rice vinegar, light soy and a mix of sesame seeds. I quickly made this to taste…but if I were to guess my proportions I’d say 1 tbsp of each liquid with 1 tsp of the seeds. Squeeze that lime over your fritters and consume!