Salsify fritters

This is from Hugh Fearnley-Whittingstall in The Guardian, who says the fritters make a great brunch or lunch dish, and are perfect served alongside a few crisp rashers of bacon and a fried or poached egg. Makes six fritters.


  • 300g salsify
  • 45g unsalted butter
  • 1 garlic clove, minced
  • 1 small red chilli, finely diced
  • 3 tbs finely chopped coriander
  • 1 egg, lightly beaten
  • 1 tbs flour
  • Salt and freshly ground black pepper
  • 2 tbs olive oil


Peel and coarsely grate the salsify. Warm 20g of the butter in a frying pan over a medium heat and sauté the salsify until softened. Transfer to a bowl and mix with the garlic, chilli, coriander, egg and flour. Season generously, then form into six fritters. Warm the remaining butter and the olive oil in a frying pan over a medium heat, and cook the fritters until golden, about four minutes a side.

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