|Salsify||2 Pound, trimmed, scraped and cut into 2-inch pieces|
|Boiling salted water||2 Cup (32 tbs)|
|Olive oil||2 Cup (32 tbs) (For Deep Frying)|
Cook the salsify in 1 inch of boiling water until barely tender.
Drain and dry between paper towels.
Put the flour into a paper bag, add the salsify and shake to coat.
Shake off excess flour.
Heat about 2 inches of olive oil in a deep frying pan to the smoking point.
Fry a few salsify pieces at a time until they are golden.
Drain on paper towels and keep hot in a low oven.
When all the pieces are fried, pile them on a hot serving dish, sprinkle with salt and serve hot.