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Celery Root Fritters

13 INGREDIENTS • 9 STEPS • 30MINS

Celery Root Fritters

Recipe

4.0

3 ratings
Looking for your new go to veggie dish? Put a spin on the classic fritter and give it a savory flair with these celery root fritters.
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Looking for your new go to veggie dish? Put a spin on the classic fritter and give it a savory flair with these celery root fritters.
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Recipe for Deception
Being able to deceive the competition is almost as important as the cooking ability of the contestants. Check out recipes inspired by the show originally featured on BravoTV.

30MINS

Total Time

$3.97

Cost Per Serving

Ingredients

Servings
4
us / metric
Carrot
225 g
Carrots
Celery Root
225 g
Celery Root
Egg
4
Eggs
Chickpea Flour
4 Tbsp
Chickpea Flour
Whole Coriander Seeds
1 tsp
Whole Coriander Seeds
Grapeseed Oil
1 Tbsp
Grapeseed Oil
Greek Yogurt
240 g
Greek Yogurt
Lemon
1
Lemon, juiced
3 Tbsp juice per 4 servings
Salt
1/2 tsp
Salt
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Celery
3 stalks
Celery
Fresh Parsley
45 g
Fresh Parsley
Olive Oil
1 Tbsp
Olive Oil

Nutrition Per Serving

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Calories
279
Fat
15.8 g
Protein
15.7 g
Carbs
19.9 g
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author_avatar
Recipe for Deception
Being able to deceive the competition is almost as important as the cooking ability of the contestants. Check out recipes inspired by the show originally featured on BravoTV.

Cooking Instructions

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step 1
Peel and coarsely grate the Carrots (225 g) and Celery Root (225 g). Add to a large mixing bowl.
step 1 Peel and coarsely grate the Carrots (225 g) and Celery Root (225 g). Add to a large mixing bowl.
step 2
Heat a large cast iron skillet over low heat. Toast the Whole Coriander Seeds (1 tsp) for 2 to 3 minutes, stirring often. Chop coarsely.
step 2 Heat a large cast iron skillet over low heat. Toast the Whole Coriander Seeds (1 tsp) for 2 to 3 minutes, stirring often. Chop coarsely.
step 3
Whisk the Eggs (4).
step 3 Whisk the Eggs (4).
step 4
Combine the eggs, carrots, Chickpea Flour (4 Tbsp), coriander seeds, Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) to form a uniform mixture.
step 4 Combine the eggs, carrots, Chickpea Flour (4 Tbsp), coriander seeds, Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) to form a uniform mixture.
step 5
In a separate bowl, whisk together the Greek Yogurt (240 g), Salt (1/4 tsp), Ground Black Pepper (1/4 tsp) and 1 Tbsp of juice from Lemon (1).
step 5 In a separate bowl, whisk together the Greek Yogurt (240 g), Salt (1/4 tsp), Ground Black Pepper (1/4 tsp) and 1 Tbsp of juice from Lemon (1).
step 6
Shave the Celery (3 stalks) with a vegetable peeler. Roughly chop the Fresh Parsley (45 g) and celery leaves. Toss with 2 Tbsp of Lemon Juice, Salt (1/4 tsp), Ground Black Pepper (1/4 tsp) and Olive Oil (1 Tbsp).
step 6 Shave the Celery (3 stalks) with a vegetable peeler. Roughly chop the Fresh Parsley (45 g) and celery leaves. Toss with 2 Tbsp of Lemon Juice, Salt (1/4 tsp), Ground Black Pepper (1/4 tsp) and Olive Oil (1 Tbsp).
step 7
Heat Grapeseed Oil (1 Tbsp) over medium heat in a heavy skillet, preferably cast iron. When the oil is hot, form half-cup pancakes with your hands and place them in the skillet, pressing gently with a spatula to achieve a half-inch thickness.
step 7 Heat Grapeseed Oil (1 Tbsp) over medium heat in a heavy skillet, preferably cast iron. When the oil is hot, form half-cup pancakes with your hands and place them in the skillet, pressing gently with a spatula to achieve a half-inch thickness.
step 8
Cook the pancakes about 3 minutes per side, until golden brown. Drain on paper towels.
step 8 Cook the pancakes about 3 minutes per side, until golden brown. Drain on paper towels.
step 9
Serve pancakes hot with a dollop of yogurt sauce and a helping of herb salad. Enjoy!
step 9 Serve pancakes hot with a dollop of yogurt sauce and a helping of herb salad. Enjoy!
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