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Fried Oyster Plants

Cut off the stalks and thoroughly scrape a bunch very fresh oyster plants. Plunge in cold water with a tablespoon vinegar, thoroughly wash and drain. Cut in half, then each half into two. Place in a saucepan with a quart cold water, half a sliced lemon and a teaspoon salt. Cover the pan and let boil for forty minutes. Drain on a sieve, place on a plate, add juice of half a lemon and half teaspoon chopped parsley, mix well in the seasoning and let incorporate for ten minutes. Have a frying batter ready. Take up and roll the oyster plants in the batter and rapidly plunge in boiling fat, one by one, and fry for ten minutes or until a good golden colour. Lift them up with a skimmer, thoroughly drain on a cloth, neatly trim, dress on a hot dish and serve.