Deep-Fried Salsify
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,038 cal. | (97 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 206 g | (178 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 47.5 g | (158 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 28 mg | (233 %) | ||
| Vitamin K | 76.9 μg | (128 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 186 μg | (62 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,073 mg | (27 %) | ||
| Calcium | 174 mg | (17 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 9.6 mg | (64 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 163.4 g | |||
| Uric acid | 213 mg | |||
| Cholesterol | 111 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the sauce
- 2 bunches flat-leaf parsley
- 3 Tbsps apple cider vinegar
- 1 tsp Mustard
- peppers
- 5 Tbsps vegetable oil
- Also
- 750 grams Fat (for frying)
- lemon zest
- For the salsify
- 2 eggs
- 150 grams Pastry flour
- 1 tsp salt
- 1 tsp vegetable oil
- 200 milliliters beer
- 1 kilogram Salsify
- 2 lemons (juiced)
- 1 tsp grated Lemon peel
- salt
Preparation steps
For the salsify, separate the eggs and chill the egg whites.
Combine the flour, salt, oil, egg yolks and beer and mix into a smooth batter. Beat vigorously with a whisk, cover and leave to rest for 1 hour.
Fill a bowl with water and stir in half the lemon juice.
Rinse the salsify under running cold water and cut into 10 cm wide pieces (approximately 4 inches). Place immediately into the lemon water.
Boil a pan of salted water with the remaining lemon juice and cook the salsify in it for about 15 minutes. Pour through a strainer, rinse, drain and pat dry.
For the sauce, rinse the parsley, shake dry and very finely chop. Mix with the vinegar, mustard, lemon zest and oil and season with salt and pepper.
Heat the fat in a fryer to 180°C (approximately 350ºF). The fat is hot enough when small bubbles appear on a submerged wooden spoon.
For the salsify, whisk the egg whites until stiff and fold into the batter. Dip the salsify pieces through the batter with a fork, drain the excess and fry gradually until golden brown. Drain on paper towels and keep warm in the oven at 80°C (approximately 175ºF).
Serve with parsley sauce and garnished with lemon zest.
