Black salsify in beer batter

Ingredients for 2 servings:

• 500 g salsify
• 1 lemon(s)
• 1 tbsp butter
• 100 g flour
• 1 egg(s)
• 100 ml beer
• e.g. salt and pepper
• 1 egg white

Instructions

Working time approx. 15 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Melt the butter. Mix the flour, beer, butter, egg, salt, and pepper into a dough. Cover and let rest for 45 minutes. Squeeze the lemon and add the juice to a pot with a little water. Wearing gloves, peel the salsify, cut into sticks about 15 cm long, and place them in the lemon water so that they are covered. Bring to a boil, simmer for about 10 minutes, and drain well. Beat the egg whites until stiff peaks form and fold them into the batter. Dip the salsify in the batter and fry in a deep fryer at 170 degrees Celsius until golden brown, about five minutes. Drain slightly on kitchen paper. I like sweet and sour sauce best as a dip. If you like, you can stir in 3 tablespoons of grated cheese, such as Parmesan, into the melted butter. The typical salsify flavor, which my family doesn’t like, is lost here. Prepared this way, there’s nothing left of it.