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Ingredientes
- 1 x Egg
- 1 1/2 c. Grnd almonds
- 3 Tbsp. Parmesan cheese freshly grated
- 3 Tbsp. Fresh parsley minced
- 1 med Celeriac (about 1-lb.) Lemon juice Oil for deep-frying
- 2/3 c. Soured cream
- 1 Tbsp. Wholegrain mustard (up to 2 tbsp.) Salt and black pepper Sea salt flakes for sprinkling
Direcciones
- Beat the egg well and pour into a shallow dish. Mix together the almonds, grated Parmesan and parsley in a separate dish. Season with salt and plenty of pepper. Set aside.
- Peel and cut the celeriac into strips about 1/2-in. wide and 2-in. long. Drop them immediately into a bowl of water with a little lemon juice added to prevent discoloration.
- Heat the oil to 350F. Drain and then pat dry half the celeriac chips. Dip them into the beaten egg, then into the grnd almond mix, making sure which the pcs are coated completely and proportionately.
- Deep-fry the celeriac fritters, a few at a time, for 2-3 min till golden brown. Drain on kitchen paper and keep hot while you cook the remainder.
- Meanwhile, to make the mustard dip, mix together the soured cream, mustard and salt to taste. Spoon into a small serving bowl.
- Heap the celeriac fritters on to warmed serving plates. Sprinkle with sea salt flakes and serve at once with the mustard dip.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 4 servings | |
| Calories 172 | |
| Calories from Fat 118 | 69% |
| Total Fat 13.61g | 17% |
| Saturated Fat 4.25g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 104mg | 4% |
| Potassium 223mg | 6% |
| Total Carbs 6.43g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 0.79g | 1% |
| Protein 7.38g | 12% |
