From the "Kids' Corner" - Celeriac Fritters with Mustard Dip
Thanks to Benedictine University Dietetic Intern Mia Siomos for sharing this recipe. Mia says: “Kids can help dip the celeriac in the egg and almond mixture. Kids also will love the crunch; they are a healthier take on your traditional potato chip. Other dips can be used in place of the mustard dip such as ranch or even ketchup!”
1 egg
1 1/2 cup ground almonds
3 tablespoons Parmesan cheese
3 tablespoons freshly chopped parsley
1 medium celeriac (about 1 pound)
Lemon juice
Oil for deep frying
2/3 cup sour cream
1 tablespoon Dijon mustard
Salt and pepper
Beat the egg well and pour into a shallow dish. Mix together the almonds, grated Parmesan and parsley in a separate dish. Season with salt and plenty of pepper. Set aside. Peel and cut the celeriac into strips about 1/2-inch wide and 2-inches long. Drop them immediately into a bowl of water with a little lemon juice added to prevent discoloration. Heat the oil to 350 degrees F. 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.
Deep-fry the celeriac fritters, a few at a time, for 2 to 3 minutes until golden. Drain on kitchen paper and keep warm while you cook the remainder. Meanwhile, mix together the sour cream and mustard and season to taste with salt and pepper. Spoon into a small serving bowl. Serve with hot celeriac fritters.
Serves 4.
From www.fooddownunder.com.