These crispy little celeriac fritters are made with celeriac, egg yolk, double cream and seasonings and turn wonderfully crispy and crunchy when fried. Delicious served with roasted meats, or as they are with a sour cream and chive or salsa dip.
- 200g celeriac
- 100g self-raising flour
- 1 egg yolk
- 60ml double cream
- 1/2 tsp. each black pepper and salt
- 1/2 tsp. mixed dried herbs
- Oil to dry
Grate the celeriac and press the excess moisture out using kitchen paper.
Whisk the egg yolks and cream together. Sift in the flour and whisk to combine, until as smooth as possible. Whisk in the pepper, salt and herbs, then fold in the celeriac.
Heat the oil in a large pan or deep fat fryer. Once hot (test with a square of bread), drop the fritter batter in spoon by spoon. Fry for 2-3 minutes or until golden, then scoop out and drain on kitchen paper to remove excess oil.