Celeriac Almond Coated Fritters
- 1 egg
- 1/2 cups ground almonds
- 3 tbs Parmesan cheese, freshly grated
- 3 tbs fresh parsley, chopped
- 1 celeriac, about 1 pound
- lemon juice
- vegetable oil, for deep frying
- kosher salt and fresh cracked black pepper
- Mustard Dip:
- 2/3 cup sour cream
- 2 tbs whole grain mustard
Celeriac is a ugly knobby vegetable that is also know as celery root. It tastes like a cross between celery and parsley. It is quite crunchy and delicious. These fritters are hot and crispy and pared with a cold mustard dip.
- Beat the egg well and pour into a shallow dish.
- Mix together the ground almonds, grated Parmesan and parsley in a separate dish. Season with salt and pepper and set aside.
- Peel and slice the celeriac, then cut into batons about 1/2 inch wide and 2 inches long.
- Drop them immediately into a bowl of cold water with a little juice to keep them from discoloring.
- In a large sauce pan or deep fryer fill 1/3 full with oil and heat to 350 degrees.
- Drain the celeriac batons, dry with paper towels then dip them into the beaten egg, then into the ground almond mixture, making sure the pieces are coated evenly. Shake off any excess.
- Deep fry the fritters, in batches, for 2-3 minutes or until golden. Drain on paper towels.
- To make the dip mix together the sour cream and mustard then season with a little salt.