Chef Andy Shelley
1 Celery Root, about 12 ounces, peeled with a knife
12 oz of Potatoes, peeled, left whole
1 Tablespoon fresh lemon juice
1/2 pound of onion
1/3 cup all purpose flour
2 large eggs, beaten lightly
1/2 teaspoon salt
1 1/2 cups Vegetable oil for frying
1 Batch Carrot Salsa Dressing (recipe below)
1 cup shredded Carrot
1 1/2 Tablespoons 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 Tablespoon Olive Oil
Grated zest of 1/2 Lime, plus 1 Tablespoon of fresh Lime Juice
1/4 cup Mayonnaise
Salt and Pepper to taste
Coarsely grate celery root into a bowl using the largest holes on the box grater
Peel potatoes and coarsely grate into a large bowl. Add Lemon juice and toss.
Coarsely grate onions into the same bowl.
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.
Return potatoes and onions to cleaned bowl and stir in celery root, flour, eggs, and salt until combined well.
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.
Repeat this process until 4 fritters are frying in the pan.
Fry until the undersides are golden, then carefully flip to the other side to brown. Lower heat if necessary.
Transfer to paper towel to drain and season with salt and pepper.
Continue this process until all of the celery root mixture is used.
Serve on a platter with a side of the Carrot Salsa Dressing. Garnish with Microgreens if you wish.
Combine all ingredients and refrigerate for 30 minutes before serving.