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Betty Bossi Koch-Center
How it's done
Mix the orange zest with the fleur de sel, coriander, nutmeg and pepper, set aside.
Thoroughly scrub the salsify under cold running water using a scouring pad. Cut the salsify lengthwise into thin slices using a peeler or mandolin. Rinse the salsify slices under cold running water, drain well and pat dry.
Fill a pot to 1/3 with oil and heat it to approx. 170°C. Deep-fry the salsify in batches for approx. 3 mins. until crispy and golden. Remove the salsify chips with a slotted spoon and drain on paper towels, sprinkle the spice mix on top.
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