The subtle nutty flavour of Celeriac just can’t be beat and with so many ways to prepare it ( grated, roasted, mashed) you really have no excuse not to be cooking with it while it’s in season. Despite this, we get a lot of customer queries what to do with it. So we turned to local chef Jack Greenall from Smoke and Thyme who put together this fab fritter recipe. Serves 4-8
What you need:
- 120g gram flour (chickpea flour, aka besan)
- 60g plain flour (replace with more gram flour for gluten free option)
- Pinch salt
- 1 tbsp coriander seed
- 1 tbsp onion seed
- About 200g water
- 160g leeks (white and tender green parts) chopped into 2 inch strips
- 220g celeriac – grated
- About half a small bunch (12g) fresh coriander leaves and stalks (or just stalks if you want the leaves for something else
What to do:
Preheat a deep fryer to 160C.
Combine all the dry ingredients in a mixing bowl. Add water gradually while whisking until all the flour is combined and the batter has the consistency of double cream.
Toss the leeks, celeriac and fresh coriander together and mix into the batter with clean hands. Try to get all the vegetables evenly coated with batter.
With the fryer basket lowered, grab a small, loose handful (ping pong ball sized is about right) of battered vegetables with your fingertips. Form together with a gentle pinch and allow any excess batter to drip off. CAREFULLY drop the ball into the hot oil – taking care not to allow the hot oil to splash you. If you have any doubts about your ability to do this safely, use a pair of tongs. Work in batches so as not to overcrowd the fryer and ensure the oil heats back up to 160C between batches.
Fry for 3-4 minutes or until golden brown all over, flipping the fritters over half way through the cooking time. Remove fritters from the oil and dry immediately on paper towels. Sprinkle with a pinch of salt and serve straight away.