Chef's Recipes

Celeriac and Gruyère fritters

Australian Gourmet Traveller recipe for celeriac and Gruyère fritters by Sean Moran.

By Sean Moran
  • 20 mins preparation
  • 30 mins cooking plus chilling
  • Serves 18
  • Print
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."


  • 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


  • 1
    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.
  • 2
    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.


Drink Suggestion: Hillbilly Crushed Apple Cider. Drink suggestion by Matt Hardy