Prep 5 mins
Cook 5 mins
Found this in an older Farmer's Homegrower magazine. Turned out nicely.
- Cut the celeriac into 1/4 inch slices.
- Pat dry and deep fry for 2 minutes, then remove from oil.
- When you wish to serve, fry off once again for 1 minute then quickly turn out on to kitchen paper, and sprinkle generously with sea salt and freshly chopped coriander.
- Serve immediately.
These were great. Did exactly as you said, but we had no fresh coriander, so I sprinkled some ground coriander along with the salt, and some pepper. Served them with ribs and some sweet potato casserole.