Enjoy these fritters with a dipping sauce and a refreshing cucumber chutney on the side. I like to place the fritters on a baking sheet and keep warm in a 400 degree oven for 10-15 minutes so they get really crispy before I serve them! Addictive and versatile as an appetizer for parties, as a side dish at home or as a quick fried snack when you really just need to eat something fried. - Chef Abby
Yield: 20 fritters (serves 4-6)
Ingredients:1 large or 2 medium size celery root (about 1 lb.)
1/2 cup potato flour (or brown rice flour)
2/3 cup extra virgin olive oil
1/2 teaspoon sea salt, plus 1/4 t. more, to taste
2 cups coconut oil
Skillet and Tongs
Directions:
1. Peel the celery root with a knife, following the shape of the knobby root. Grate manually, or use the matchstick blade on a food processor, if available to you. You should end up with 4 1/2 - 5 cups grated celery root.
2. Add sea salt to the olive oil, stirring to dissolve. Add the salted oil and flour to grated celery root and mix well with hands. Batter should be wet enough for you to form little balls easily.
3. Form little haystacks, using roughly 2 tablespoons of batter for each fritter. (Yield is around 20). Once stacks are made, place them on a cutting board or a plate and place near the stovetop where you will be frying.
4. Heat 1/3 - 1/2 cup coconut oil to start, over medium high heat. Oil should evenly and generously coat the bottom of the pan. Once oil is hot, place several fritters in the pan and do not touch until you notice the bottom edges of the fritters turning brown, about 2 minutes (the first batch will take slightly longer). Flip with tongs, pressing down to flatten the haystack slightly. Cook until second side is well browned. Remove from hot oil and place on a baking sheet or a plate with a paper towel to soak some oil. Keep adding oil as needed to keep a thin layer of oil on the bottom of the pan - you may need to add more oil 2-3 times during the process. Serve immediately.
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