Celery Root Fritters

Peel and coarsely grate the Carrots (1 1/2 cups) and Celery Root (1 cup) . Add to a large mixing bowl.

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.

Whisk the Eggland's Best Classic Eggs (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.

In a separate bowl, whisk together the Greek Yogurt (1 cup) , Salt (1/4 tsp) , Ground Black Pepper (1/4 tsp) and 1 Tbsp of juice from Lemon (1) .

Shave the Celery (3 stalks) with a vegetable peeler. Roughly chop the Fresh Parsley (1 cup) 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) .

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.