These Black Salsify Fritters are crispy on the outside, soft on the inside, and bursting with flavor. Whether enjoyed for lunch, as a side dish, or as a satisfying snack, they bring a delightful dose of vegetables to your daily meal. They are easy and simple to make. I’m sure you’ll like it!
What is Black Salsify?
Black salsify is a versatile root vegetable, sometimes referred to as an oyster plant due to its flavor resemblance to oysters when cooked. It serves as an excellent base for a wide range of dishes, offering various cooking options such as baking with herbs, frying like potatoes, creating creamy soups, or incorporating it into salads. Rich in fiber, black salsify contains inulin, a beneficial prebiotic that supports digestive health. Additionally, it provides essential nutrients like folate, iron, manganese, potassium, calcium, vitamin C, and other vitamins and minerals. With its low-calorie content, black salsify is a favorable choice for those on a weight-loss diet. Incorporating this vegetable into your meals can diversify your diet and bring numerous health benefits.
Also, be sure to check out our other recipe with this interesting vegetable – Roasted Black Salsify, which is even easier to make, and tastes delicious as well.
- Black Salsify: The main ingredient for our fritters recipe.
- Butter: Adds richness and depth of flavor to the fritters. Use vegan butter or coconut oil for the vegan version if needed.
- Egg: Helps bind the ingredients together. Use flax eggs for the vegan option.
- Chickpea flour: Makes this recipe gluten-free. But if you want to use all-purpose flour, feel free to do that.
- Olive oil: Used for frying the fritters, ensuring a crispy outside.
- Garlic Clove: Provides a savory and aromatic flavor to enhance the overall taste.
- Thyme: For additional flavor.
- Salt and Pepper: To enhance the taste and balance the flavors.
How to Make the Fritters
- Rinse and Prepare the Black Salsify:
- Begin by rinsing the black salsify roots under cold running water, ensuring that all sand and dirt are washed off.
- Fill a large bowl or baking dish with cold water and squeeze the juice of half a lemon into it.
- Put on plastic gloves to prevent staining and peel the salsify roots, immediately placing them into the lemon water to prevent oxidation and browning.
- Once all the salsify roots are peeled, coarsely grate them and set aside.
- Sauté the Salsify:
- In a frying pan, melt butter over medium heat.
- Add the grated salsify to the pan and sauté until softened, stirring occasionally.
- Once the salsify is cooked, transfer it to a bowl and allow it to cool slightly.
- Prepare the Fritter Mixture:
- Add minced garlic, thyme, salt, and pepper to the cooked salsify, and mix well.
- Crack an egg into the bowl and add chickpea flour. Mix everything together.
- Cook the Fritters:
- Heat oil in a pan over medium heat.
- Take a spoonful of the fritter mixture and carefully place it into the hot pan, shaping it into a fritter with the back of the spoon. Repeat until the pan is filled with fritters, leaving some space between them.
- Cook the fritters for approximately three minutes on each side or until golden brown and crispy.
- Once cooked, transfer the fritters to a paper towel-lined plate to remove any excess oil.
Expert Tips for Perfect Black Salsify Fritters
- Using Gloves: Black salsify releases a sticky juice that can color your hands brown. To avoid this, wear gloves when peeling and grating salsify.
- Soaking Black Salsify: After peeling the black salsify roots, soak them in water with lemon juice to prevent oxidation and browning.
- Grating the Salsify: Coarsely grate the salsify roots to ensure even cooking and a consistent texture in the fritters.
- Sautéing Salsify: When sautéing the grated salsify, make sure to cook it until softened. This will enhance its flavor and reduce any potential bitterness.
- Seasoning: Experiment with different seasonings to customize the flavor of your fritters. Consider adding herbs like parsley or cilantro, spices like paprika or cumin, or even a touch of grated cheese for an extra savory kick.
- Cooking on Medium Heat: Maintain medium heat when frying the fritters to make them crispy on the outside while ensuring they are cooked through on the inside. Avoid high heat, which can lead to burning on the outside while leaving the inside undercooked.
- Oil Usage: Use oil for frying. This will help to achieve an even browning and prevent the fritters from sticking.
- Draining on Paper Towels: After frying the fritters, transfer them to a plate lined with paper towels to remove excess oil and maintain their crispy texture.
By following these expert tips, you can create perfect black salsify fritters that are crispy, flavorful, and sure to impress.
Make-Ahead and Storage Instructions
For the best texture, serve the fritters immediately after cooking. This will ensure they are crispy on the outside and soft on the inside. However, if you have leftovers or want to make them in advance, follow these instructions:
- Doubling or Tripling the Recipe: If you’d like to make a larger batch, simply double or triple the ingredients accordingly.
- Refrigeration: You can store the fritters in the refrigerator in an airtight container for a couple of days.
- Freezing: To store the fritters for a longer period, you can freeze them. Place the fritters in a freezer-safe container or zip-top bag, ensuring they are properly sealed to prevent freezer burn.
- Reheating: When you’re ready to enjoy the fritters, there are a couple of ways to reheat them. You can heat them in the oven to restore their crispiness or reheat them in a pan with a small amount of oil or butter for added flavor.
By following these instructions, you can enjoy your black salsify fritters even on busy days or weeks. Simply reheat them, and they’ll be just as delicious and crispy as when they were freshly cooked.
More Healthy Side Dish Ideas to Try
If you have never tried this interesting vegetable, it’s time to fix it. You will enjoy these quick and easy-made salsify fritters. Serve it with sour cream, tomato sauce, homemade pesto, cashew sauce, or other sauce you like. They will taste great with green vegetable salad.
- ⅔ pound (300 g) of black salsify
- 1 tbsp (14g) butter
- 1 egg
- 1 tbsp (9 g) chickpea flour
- 1 garlic clove, minced
- ¼ tsp dried thyme
- salt and pepper to taste
- 2 tbsp (25 g) olive oil
- Rinse the black salsify roots under cold running water, ensuring that all sand and dirt are washed off.
- Prepare a large bowl or baking dish with cold water and the juice of half a lemon.
- Put on plastic gloves* and peel the salsify roots, placing each peeled root into the water with lemon to prevent browning.
- Coarsely grate the salsify.
- In a frying pan over medium heat, warm the butter and sauté the grated salsify until softened.
- Transfer the sautéed salsify to a bowl and mix it with the egg, flour, garlic, thyme, salt, and pepper.
- In the same frying pan, warm the olive oil over medium heat and cook the fritters until golden, approximately three minutes on each side. Serve and enjoy!
When working with salsify, it is recommended to use gloves. The vegetable produces a sticky juice that can discolor your hands and turn them brown if not protected.