Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Whole celery root - peeled, and 2" by

  2. 1" batons

  3. 1/2 cup 31g / 1.1oz Flour - seasoned with

  4. 1 Egg - beaten

  5. 1/2 cup 73g / 2.6oz Bread crumbs - seasoned with

  6. 1 teaspoon 5ml Emeril's Essence - seeNote

  7. Freshly-ground black pepper

  8. to taste

  9. Oil - for frying

  10. 1/4 cup 36g / 1 1/3oz Parmesan Cheese

  11. 1/4 cup 59ml Snipped chives

  12. Remoulade Dipping Sauce

  13. 1 cup 237ml Prepared or homemade mayonnaise

  14. 2 tablespoons 30ml Minced celery

  15. 2 tablespoons 30ml Minced green onions

  16. 1 teaspoon 5ml Minced shallots

  17. 1 teaspoon 5ml Minced garlic

  18. 1 tablespoon 15ml Creole mustard

  19. 2 tablespoons 30ml Ketchup

  20. Salt - to taste

  21. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. * Note: See the "Emeril's Essence Information" recipe which is included in this collection.

  2. For remoulade: Combine all the ingredients in a mixing bowl and mix until incorporated. Season with salt and pepper. Set aside For the celery root French fries: Lightly toss the celery root in the flour. Dip into the egg mixture, removing any excess. Turn into the bread crumbs, coating both sides completely. In a large saute pan, heat the vegetable oil. When the oil is hot, add the celery root fries, carefully not to over-crowd the fries. Fry on one side until golden, about 2 to 3 minutes. Turn over and continue frying until done, about 2 to 3 minutes. Remove with a slotted spoon and place on a paper lined plate. Spoon a small amount of the remoulade onto the plate and pile the fries in the center. Garnish with the Parmesan Cheese and chives.

  3. This recipe yields 4 appetizer servings.


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