Deep-Fried Scorzonera

Deep-Fried Scorzonera

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Servings: 4
Calories: 287


  • 1 3/4 lb scorzonera
  • 1 egg yolk
  • juice of 1 lemon
  • 4 1/2 oz plain flour sifted
  • sunflower oil
  • salt


  • Make the batter: beat the egg yolk in a large bowl with 1/2 tsp salt and 7 fl oz (200 ml) iced water. Sift in the flour and stir just enough to get rid of any lumps. Cover and chill in the refrigerator.
  • Bring a large saucepan of salted water to the boil; add half the lemon juice. While it is heating, peel the scorzonera and cut into pieces approx. 1 1/2 in (4 cm) long. As each piece is prepared, drop it into a large bowl of cold water acidulated with the remaining lemon juice to prevent discoloration.
  • When the water boils, drain the scorzonera pieces and boil for 18 minutes or until tender but still firm. Drain well and leave to cool a little. Cut each piece in half lengthwise and remove the tough, woody central section.
  • Heat plenty of oil in a deep-fryer to 350°F (180°C) and deep-fry a few pieces of the scorzonera at a time, until they are crisp and golden; make sure the temperature of the oil remains constant.
  • Remove each batch from the oil with a slotted spoon and finish draining on kitchen paper; keep hot while you finish the deep-frying. Serve immediately.
Calories: 287 kcal
Carbohydrates: 63 g
Protein: 7 g
Fat: 2g
Saturated Fat: 1 g
Cholesterol: 49 mg
Sodium: 23 mg
Potassium: 820 mg
Fiber: 11 g
Sugar: 10 g
Vitamin A: 71 IU
Vitamin C: 48 mg
Calcium: 89 mg
Iron: 3 mg
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