Salsify fritter balls

Makes 14
400g salsify, scrubbed clean
1 lemon
2 eggs
100g plain flour
125g soft goat’s cheese
1 tbsp each chopped flat-leaf parsley, thyme and dill
vegetable oil, for deep frying
black pepper

Zest the lemon into a pot. Peel the salsify and grate into a mixing bowl, squeezing in the juice of the lemon to cover it as it is grated.  Beat in the eggs and add the flour and lemon zest. Seasonwith black pepper.
In a separate bowl, combine the goat’s cheese with the herbs. Roll into 14 balls. Coat each in approximately two tablespoons of the salsify mixture to make spheres the size of golf balls. Place on a plate and chill for 20 mins.
In a large saucepan, pour the oil in to halfway up. Heat until sizzling on a medium to high heat, then fry the balls for 4 mins, until golden. Drain on kitchen paper, then serve immediately as a canapé.

Other salsify recipes in our Jan/Feb 2016 issue:

• Orange and honey roast salsify
• Salsify salad
• Salsify gratin
• Salsify and roast ginger soup

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