Salsify Croquettes

Directions

The root is noted for tasting of oysters, from which the plant derives its alternative name of oyster plant

Squeeze the lemon into a large bowl of cold water, and bring a pot of salted water to a boil.
2. Peel the salsify one at a time and put each root into the water. When done, cut each root into short discs and put into the boiling water.
3. Peel the potatoes, cut into pieces roughly the same size as the oyster plant and add them to the boiling water
4. Boil both veggies for 30 minutes or so; the salsify will take longer to soften than the potatoes.
5. When they are ready, mash with the butter, thyme and a little of the milk or cream: You want the mash to be pretty solid, not super smooth or wet.
6. Get enough oil to reach up about 1/2 to 3/4 inch up the sides of a frying pan, and begin heating it to 350 degrees.
7. When the mash is cool enough to handle, grab some and form it into fat discs. Dip into the egg mixture and then into the panko bread crumbs (you really do want panko breadcrumbs, which are very coarse; it’s a texture thing.) and BE GENTLE, as this is not a very solid mass. Slide the croquette gently into the hot oil.
8. Fry until golden brown, about 2 minutes, then flip and cook the other side. When they’re all a lovely golden brown, drain the croquettes on a rack and serve at once. Serves 4