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These delicate fritters make a perfect first course.

SERVES 4

700g (1 lb) salsify or scorzonera

3 tbsp red wine vinegar

1–2 tbsp chopped fresh herbs (e.g. parsley or dill)

salt and freshly ground pepper

125g (4oz) plain flour

1 tbsp olive oil

2 eggs, separated

150ml (5fl oz) water

vegetable oil, for deep-frying

lemon slices, to serve

Prepare and cook the salsify as described in the first two paragraphs of the previous recipe. Drain well, then sprinkle with the vinegar, herbs and some salt and pepper.

Mix together the flour, oil, seasoning, egg yolks and water to form a batter. Whisk the egg whites, then fold into the batter.

Heat enough oil to half fill a medium-sized saucepan to 190°C (375°F) (or when a little batter sizzles if dropped into the oil). Coat the salsify pieces in batter, then fry for about 4 minutes or until browned. Drain and serve with the lemon slices.