All Rights Reserved | L A Kent
4 portions, try 2 hot and leave 2 to have cold as a salad
Peel the celeriac, making sure you don’t leave any skin or roots attached; but don’t take off too much of the flesh. A potato peeler will take off much of the skin and a carefully applied sharp knife will take off the rooty bits.
Carefully slice the celeriac into 15mm slices, as evenly thick as possible across each slice. Because celeriac is so hard they are quite tough to cut through so be VERY careful the knife and celeriac don’t slip while you are cutting as it will be quite easy to cut yourself if you are not. You will probably end up with 5 or 6 fritters. Scrunch salt over one side.
Heat two frying pans over medium heat and when hot add the olive oil. It should be around 5mm deep. When the oil is hot add 2 or 3 fritters to each pan, salted side down; they should start sizzling straight away.
Simply fry them for around 10 minutes, after which the cooked side of the fritters should be golden brown. Don’t worry if they are beginning to blacken in places. Salt the top sides of the fritters then turn them and fry for around another 10 minutes until golden brown on the other side.
Remove from pan and keep warm until ready to serve.
This is a surprisingly delicious way to serve celeriac; excellent as a base for pan fried lemon sole fillets, or cut into 15mm cubes and served cold as a salad.