Right, so a great brunch or lunch dish, and perfect served alongside a few crispy rashers of bacon (as above) is the simple Salsify Fritter. The ingredients below make six fritters but if you're pushed for time, make one large one fritter (as above picture) in a frying pan and cut into wedges.
6-8 salsify (cleaned, peeled and roughly grated)
45g unsalted butter
2 garlic cloves, minced (or as finely chopped as you can get it)
1 small onion, finely diced
1 small red chilli, finely diced
1 handful of coriander (finely chopped)
1 egg, lightly beaten
1 tbsp flour
Salt and freshly ground black pepper
2 tbsp olive oil
To start off with, you have to prepare the salsify which really doesn't take long but it can be a little messy. Therefore, get a pair of kitchen gloves (latex gloves), a newspaper (preferably an old one or just the sports section will do fine), a good sharp kitchen knife and a large bowl of cold water with lemon.
Just like peeling potatoes, get a bowl of water in your kitchen sink, drop the salsify in and start to peel the skin to reveal a milky white flesh. Once clean of all the muck, drop each root into the prepared bowl of cold water and lemon so that whilst peeling the remaining roots, those lovely cleaned roots are not discolouring and turning brown before you cook them. At this point I would say get all your remaining ingredients ready on the workbench - you need your garlic, onion, chilli all finely chopped before you start grating the salsify.
Take out your hand grater and get grating the salsify. This is the most time-consuming element of the recipe, but as long as the salsify is fresh you will make short work of the grating. Get out your frying pan and warm about half the butter in it over a medium heat and sauté the salsify until softened. Take the frying pan off the heat and transfer the salsify into a bowl, mix in the garlic, chilli, coriander, egg and flour. Make sure you season at this point and if you can bear to, have a quick taste. I know that eating raw egg (food) can be hard but honestly, if you don't, once you've fried these fritters, it's almost too late.
So, your mixture is now ready to go - and it's time to get a little messy. Make sure your hands are clean, take a handful and mold into a fritter (burger sized), the mixture should make about six fritters depending on how generous your handfuls are. Place the molded fritters on a plate and at this point, I personally like to put in the fridge for 15-20mins so that the fritters 'set' but you can fry straight away. If you are making one large fritter fry in a medium sized non-stick pan using the principles of tortilla or fritatta to cook.
Back to the fritters, warm the remaining butter and the olive oil in a frying pan over a medium heat, and cook the fritters until golden brown on each side. This will take about four/five minutes per side and try not to burn them, be moderate with the heat, you don't need a raging flame.
I served this salsify fritter with crispy bacon and a green salad for a quick lunch. The whole process took about 20-25mins.