Preparation:

1. Slice the salsify on the bias into very thin ovals. If not frying immediately, slice into a bowl of cold water with lemon juice.  Drain and dry thoroughly before frying. 2. Pour enough oil to fill a deep skillet or heavy kettle to 2 inches. Heat over medium-high heat until a salsify slice dropped into the oil gives off a lively sizzle (the temperature should be about 380 degrees.) 3. Add half the salsify and fry, stirring once or twice, until golden brown, about 2 minutes. Drain on paper towels and fry the remaining salsify. Serve hot, sprinkled with kosher salt.