Contributed by (Recipe adapted from “Food Down Under” at http://fooddownunder.com)

Ingredients

1 Egg
1 ½ C Ground Almonds
3 Tbs Parmesan cheese, freshly grated
3 Tbs Fresh parsley, chopped
1 medium Celeriac
Lemon juice
Oil for deep-frying, optional

Instructions

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. Drain and then pat dry half the celeriac chips. Dip them into the beaten egg, then into the ground almond mixture, making sure that the pieces are coated completely and evenly. Fry* the celeriac fritters, a few at a time, for 2-3 minutes until golden. Drain on kitchen paper and keep warm while you cook the remainder. Serve warm with your favourite dip.

Serves 6

*These chips can also be baked at 400°F for 10-15 minutes on each side or until the celeriac is tender and the coating has browned.

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