Salsify and Anchovy Fritters
The simple puree which forms the basis of this recipe is excellent to eat as it is, and the fritters make a delicious starter on a bed of salad. Leave out the anchovies if you like: the fritters will still be very good. First soak it briefly in cold water, and then give it a good scrub. Peel it with a potato peeler (don't worry about the gluey sap
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which seeps out), and cut it into lengths short enough to fit into the saucepan. Drop the pieces straight into water with a squeeze of lemon juice and salt added and boil for about 20 minutes, until tender. An alternative is to boil the salsify unpeeled, and then rub the skin off under a running tap. This method is less wasteful, and preserves the maximum flavour, but cooking the salsify in its skin can give it a slightly bitter taste. Peeling it first also makes it easier to spot any discoloured patches and cut them out.
450 g (1 lb) salsify, peeled and cooked as above
50 g (2 oz) butter
3 or 4 tinned anchovy fillets
1 egg
pepper, flour and fresh breadcrumbs
In a food processor, whiz the butter and anchovies together and season with pepper. Add the cooked salsify and blend to a smooth puree. This will work best if the salsify is still hot.
Put flour, fresh breadcrumbs and beaten egg into three separate bowls. Drop spoonfuls of the mixture into the flour, turn until coated and then coat in the egg and then breadcrumbs. (You can prepare the fritters to this stage up to a day in advance.)
The mixture is quite soft and tricky to handle: chilling it in the fridge helps to firm it up. But don't worry about the shape of the fritters. They will puff up nicely as they fry.
Heat oil at least two inches deep in a deep pan and drop the fritters in, a few at a time. Fry until dark golden brown and crispy. Drain on kitchen paper and serve hot.
