Friday, 7 January 2011
Veg Box Tales: Celeriac Fritters with Caper and Parsley Mayonnaise
Our Riverford veg box contains not only, yes! you've guessed it, vegetables but a leaflet containing recipes. Our deliveryman helpfully brought us a lovely file to store these in and our collection has now built up into a useful resource. The recipe for these delightful little nibbles came from here. It's one of chef Jane Baxter's recipes but isn't currently included in the recipes section of the company's website so I'll summarise it here. However for those amongst you with their own leaflet collection, more detailed instructions are in the 1st February 2010 edition.
Combine two tablespoons mayonnaise, a crushed clove of garlic, two teaspoons of chopped rinsed capers, a tablespoon of chopped parsley and a teaspoon of mustard. Set aside and keep chilled.
Cut a peeled celeriac into 1/2 thick slivers for 5 minutes in boiling water and then cool under running water. Whisk two eggs and 100ml milk together. Mix 200g of breadcrumbs with 50g parmesan. Coat the celeriac pieces first in flour then in the egg and finally in the breadcrumbs. Cook in batches in vegetable oil at 170 degrees celsius until crisp and golden. Serve with the mayo - or ketchup for picky kids!