Celeriac and Gruyère fritters


"My other name for these little winter warmers is celeriac and Gruyère delights, because they're exactly that - the earthy celery flavour with melting Gruyère and zap of zest is really spot on," says Sean Moran. "Great scattered over a winter leaf salad or as part of an antipasto plate, yet even better served alone as an appetiser, with a little local fizz."

You'll need

Juice and finely grated rind of 1 lemon 50 gm (1/3 cup) plain flour 1 thyme sprig 1 celeriac (600gm), peeled and quartered 50 gm Gruyère (preferably Heidi Farm), cut into 5mm dice 1 garlic clove, finely chopped 1 egg, lightly beaten ¾ cup finely chopped flat-leaf parsley 100 ml vegetable or canola oil

Method

  • 01
  • Whisk lemon juice, half the flour and 1 tbsp salt into 1 litre of water in a saucepan. Add thyme and bring to the boil, then add celeriac and boil until tender (15 minutes). Drain and cool, then grate celeriac into a bowl, add remaining flour, lemon rind, Gruyère, garlic, egg and parsley and season to taste. Mix well by hand, then form into 18 small balls, place on a tray lined with baking paper and refrigerate for at least 30 minutes.
  • 02
  • Heat oil in a large frying pan over medium heat. Carefully add balls in batches and fry, turning occasionally, until golden and crisp (7-9 minutes). Transfer fritters to paper towels with a slotted spoon, season and serve hot.

At A Glance

  • Serves 18 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 18 people

Drink Suggestion

Hillbilly Crushed Apple Cider.

Featured in

Jun 2014

You might also like...

Sweetbreads in brown butter with ravigote sauce

recipes

Crumbed rice paper rolls with crab and green sriracha mayo

Oysters with wasabi nori and lime dressing

recipes

Caponata tartlets

Lardo, truffle honey and walnuts

recipes

Devilled eggs with celery and coriander salt

Yoghurt baked in vine leaves with dill and parsley

recipes

conversion tool