Celeriac Fritters with Mustard Dip Recipe

Ingredients

• 1 egg

• 115g/4 oz ground almonds

• 45ml/3 tbsp freshly grated Parmesan cheese

• 45ml/3 tbsp chopped fresh parsley

• 1 celeriac (about 450g/1 lb)

• squeeze of lemon juice

• oil, for deep frying

For the mustard dip

• 150ml/1/4 pint soured cream

• 15-30ml/1-2 tbsp wholegrain mustard

• salt and ground black pepper

• sea salt flakes, for sprinkling

Serves 4

Method:

1. Beat the eggs well and pour into a shallow dish. Mix together the almonds, grated Parmesan and parsley in a separate dish. Season to taste, then set aside.

2. Pell and cut the celeriac into strips about 1cm/1/2 in wide and 5cm/2 in long. Drop them immediately into a bowl of water with a little lemon juice added to prevent them from becoming discolored.

3. Heat the oil in a deep-fat fryer to 180C/350F. 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.

4. Deep-fry the celeriac fritters, a few at a time, for about 2-3 minutes until golden. Drain on kitchen paper and keep warm while you cook the remainder.

5. To make the mustard dip, mix together the soured cream, mustard and sea salt to taste. Spoon into a small serving bowl.

6. Heap the celeriac fritters on to warmed individual serving plates. Sprinkle with sea salt flakes and serve at once with the mustard dip.