I bought celeriac at Mix Garden this week, thinking to make puree, but somewhere (maybe Facebook) saw it breaded and fried. I looked up a couple of recipes, then tweaked them for my own gluten free recipe. How do we say success? The rounds were incredibly delicious.
1 large celery root, peeled and sliced in ½ inch rounds (Reserve the small stalks of celery for another use—like soup—if your root has them.)
In three separate shallow dishes place:
½ cup potato starch (I used it instead of flour because it’s gluten free) mix in a little salt
3 local, pastured eggs, lightly beaten. (Thank you, Ritual Farm.)
1 cup gluten free bread crumbs (I used Glutino). Add 1 teaspoon ground cayenne pepper, 1 teaspoon black pepper, ½ teaspoon turmeric, ½ teaspoon ground ginger, salt to taste. (I like it spicy hot, reduce amounts for a milder blend.)
Olive oil for frying
In a cast iron skillet, heat oil to medium high.
Dip each celeriac round into the starch, shake off excess.
Next dip each slice in egg, then in the bread crumbs.
Add each slice to the hot oil and fry about five minutes on each side. If the oil starts to smoke, turn down the temperature.
Drain rounds on a paper towel. If not eating right away, keep warm in a 200 degree oven.
I dipped mine in Greek yogurt and salsa.
The rounds stayed firm (I half expected them to turn mushy but they didn’t).