Ingredients
For the Celery Root Fritters
- 1 Celery Root, about 12 ounces, peeled with a knife
- 12 oz potatoes, peeled, left whole
- 1 tbsp fresh lemon juice
- 1/2 pound onion
- 1/3 cup all-purpose flour or Spelt Flour
- 2 large eggs, beaten lightly
- 1/2 tsp salt
- 1 1/2 cups vegetable oil for frying
- 1 batch Carrot Salsa Dressing (recipe below)
Carrot Salsa Dressing
- 1 cup shredded Carrot
- 1 1/2 tbsp finely diced red onion
- 1/4 cup chopped fresh cilantro
- 1/2 each jalapeno, finely diced. Add more if you want it more spicy
- 1 tbsp olive oil
- Grated zest of 1/2 lime, plus 1 tbsp of fresh lime juice
- 1/4 cup mayonnaise
- Salt and pepper to taste
Directions
For the Celery Root Fritters
Step 1
Coarsely grate celery root into a bowl using the largest holes on the box grater
Step 2
Peel potatoes and coarsely grate into a large bowl. Add Lemon juice and toss.
Step 3
Coarsely grate onions into the same bowl.
Step 4
Transfer to a clean kitchen towel, then gather up the corners to form a sack and twist tightly to wring out as much liquid as possible.
Step 5
Return potatoes and onions to cleaned bowl and stir in celery root, flour, eggs, and salt until combined well.
Step 6
Heat oil in a 12 inch non stick skillet over med high heat until hot but not smoking. Fill a 1/4 cup measure, loosely packed with celery root mixture and carefully spoon into skillet, then flatten to around 3 inches in diameter with slotted spatula.
Step 7
Repeat this process until 4 fritters are frying in the pan.
Step 8
Fry until the undersides are golden, then carefully flip to the other side to brown. Lower heat if necessary.
Step 9
Transfer to paper towel to drain and season with salt and pepper.
Step 10
Continue this process until all of the celery root mixture is used.
Step 11
Serve on a platter with a side of the Carrot Salsa Dressing. Garnish with Microgreens if you wish.
For the Carrot Salsa Dressing
Step 1
Combine all ingredients and refrigerate for 30 minutes before serving.
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