Ingredients Jump to Instructions ↓

  1. 1 egg

  2. 115g/4 oz ground almonds

  3. 45ml/3 tbsp freshly grated Parmesan cheese

  4. 45ml/3 tbsp chopped fresh parsley

  5. 1 celeriac (about 450g/1 lb)

  6. squeeze of lemon juice

  7. oil, for deep frying

  8. For t he mustard dip

  9. 150ml/1/4 pint soured cream

  10. 15-30ml/1-2 tbsp wholegrain mustard

  11. salt and ground black pepper

  12. sea salt flakes, for sprinkling

  13. Serves 4

Instructions Jump to Ingredients ↑

  1. Method :

  2. Beat the eggs well and pour into a shallow dish. Mix together the almonds, grated Parmesan and parsley in a separate dish. Season to taste, then set aside.

  3. Pell and cut the celeriac into strips about 1cm/1/2 in wide and 5cm/2 in long. Drop them immediately into a bowl of water with a little lemon juice added to prevent them from becoming discolored.

  4. Heat the oil in a deep-fat fryer to 180C/350F. Drain and then pat dry half the celeriac chips. Dip them into the beaten egg, then into the ground almond mixture, making sure that the pieces are coated completely and evenly.

  5. Deep-fry the celeriac fritters, a few at a time, for about 2-3 minutes until golden. Drain on kitchen paper and keep warm while you cook the remainder.

  6. To make the mustard dip, mix together the soured cream, mustard and sea salt to taste. Spoon into a small serving bowl.

  7. Heap the celeriac fritters on to warmed individual serving plates. Sprinkle with sea salt flakes and serve at once with the mustard dip.


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