Deep-Fried Salsify

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Deep-Fried Salsify
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Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
2038
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie2,038 cal.(97 %)
Protein13 g(13 %)
Fat206 g(178 %)
Carbohydrates36 g(24 %)
Sugar added0 g(0 %)
Roughage47.5 g(158 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.8 μg(4 %)
Vitamin E28 mg(233 %)
Vitamin K76.9 μg(128 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.6 mg(38 %)
Vitamin B₆0.3 mg(21 %)
Folate186 μg(62 %)
Pantothenic acid1.2 mg(20 %)
Biotin10.9 μg(24 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C41 mg(43 %)
Potassium1,073 mg(27 %)
Calcium174 mg(17 %)
Magnesium87 mg(29 %)
Iron9.6 mg(64 %)
Iodine13 μg(7 %)
Zinc1.3 mg(16 %)
Saturated fatty acids163.4 g
Uric acid213 mg
Cholesterol111 mg
Complete sugar7 g

Ingredients

for
4
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
How healthy are the main ingredients?
Salsifyparsleyapple cider vinegarMustardeggsalt

Preparation steps

1.

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.

2.

Fill a bowl with water and stir in half the lemon juice.

3.

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.

4.

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.

5.

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.

6.

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.