Deep-fried scorzonera with a parsley, chive and walnut pesto

Deep-fried scorzonera with a parsley, chive and walnut pesto

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 lemon, (for acidulating)
6 scorzonera
4-5 tablespoons plain flour, seasoned with a pinch of salt
2 eggs, beaten
6 tablespoons panko breadcrumbs
oil, for deep-frying

For the pesto

Quantity Ingredient
1/4 large bunch parsley
handful chives
1 garlic clove
25g walnuts
100ml olive oil
30g pecorino cheese
salt
freshly ground black pepper

Method

  1. Juice the lemon. Wash the scorzonera well, peel and cut into 4 even lengths, discarding the root end. Bring a saucepan of water (with the lemon juice added) to the boil. Add the scorzonera, bring back to the boil, then lower the heat and simmer until tender, about 5–10 minutes, depending on thickness. A cutlery knife should pass through them easily. Drain well, pat dry and cut each piece again, if necessary, in half lengthways. Set aside.
  2. To make the pesto, pick the parsley leaves from the stalks and roughly chop the chives. Peel the garlic and then blend with the herbs in a food processor to a coarse paste. Add the walnuts, blitz to combine, then slowly pour in the olive oil in a thin stream, with the motor running. Grate the pecorino, add to the pesto and blitz briefly. Taste and season with salt and pepper, then transfer to a small serving bowl; set aside.
  3. Heat the oven to 120°C. Toss the scorzonera in the seasoned flour and shake off the excess, toss it in the beaten egg until coated, then finally in the panko breadcrumbs. One-third fill a large, deep, heavy saucepan with oil and heat to 193°C, or until a small piece of bread sizzles gently and browns in 30 seconds.
  4. Deep-fry the scorzonera in the hot oil in batches, until golden, about 2–3 minutes. Drain well on kitchen paper and season very lightly with salt. Keep warm in the oven with the door ajar while you deep-fry the remaining scorzonera.
  5. Pile the scorzonera onto a plate and serve the pesto as a dipping sauce.
Tags:
Leiths School of food and wine
cookery course
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