Starter Recipes > Celeriac Fritters

This recipe is part of the January 2006 Recipes Menu


Starter - Celeriac Fritters
Main Course - Turkey Chilli
Dessert - Cranberry Soufflé

How to make celeriac fritters:
A tasty and interesting way of serving celeriac. Especially useful if you have some left over from Christmas.



Ingredients

1 large celeriac
2 eggs
3 heaped tablespoons plain flour
3 tablespoons breadcrumbs
vegetable oil for frying
(see measure conversions for more information)

Method

- Peel the celeriac and slice into 1/2 in rounds.
- Bring a pan of water to the boil and blanch the celeriac for 5 minutes.
- Leave to drain, then pat dry and season with salt and pepper.
- Beat the eggs in a shallow bowl.
- Place flour and breadcrumbs into 2 separate bowls.
- Heat the oil in a frying pan.
- Dip each of the celeriac slices into the flour, the egg and finally the breadcrumbs, making sure they are well coated at each stage.
- Fry in batches for 2 -3 minutes on each side, or until golden brown.
- Drain on kitchen paper before serving.
- Serve with a crisp green salad.


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A topic being discussed at the moment on our forum:

Problems with black currant jelly

Sun Feb 28, 2010 8:16 pm // 4 comments // Robin


Hello everybody,
I made some black currant jelly recently using two pans. One pan produced excellent results, 8lb of nice firm jelly. The other pan's contents, of around 7lb, have not set. Both pans were treated identically. I have looked through my collection of cookery books and found no help, does anyone know of any way of rescuing this jelly as it goes against the grain to ditch it?
Robin.