Parsleyed Celery Root Fritters and Lemon Aïoli |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Can be prepared in 45 minutes or less. Ingredients:
2 garlic cloves |
3/4 cup mayonnaise |
1/4 cup sour cream |
1 tablespoon freshly grated lemon zest |
2 teaspoons fresh lemon juice |
1 cup all-purpose flour |
1 cup beer (not dark) |
1 1/2 teaspoons celery salt |
a 1-pound celery root (sometimes called celeriac) |
about 4 cups vegetable oil for frying |
about 12 fresh small flat-leafed parsley sprigs |
Directions:
1. Make aïoli: Mince garlic and in a bowl stir together aïoli ingredients and salt and pepper to taste. (Aïoli may be made 2 days ahead and chilled, covered.)
2. Make batter: In a bowl whisk together batter ingredients and pepper to taste. With a sharp knife peel celery root and cut crosswise into 1/4-inch-thick slices.
3. In a deep large heavy skillet (about 12 inches wide by 3 inches deep) heat 1 inch oil over moderately high heat until a deep-fat thermometer registers 375° F. Working in batches of 3, coat celery root slices in batter, letting excess drip off, and immediately press a parsley sprig into batter on one side of each slice. Carefully drop coated slices, parsley sides up, into oil and fry, turning them once, until golden brown, about 1 minute on each side. Transfer fritters as fried with tongs to brown paper or paper towels to drain. Return oil to 375° F before next batch.
4. Serve fritters immediately with aïoli.
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