Ingredients
Serves 6-8 as a starter
For the caper and rosemary aïoli
4 garlic cloves, roasted
1 egg
1 egg yolk
1 tsp Dijon or other hot mustard
200ml (7 fl oz) rosemary-infused olive oil
2 tsp small capers
Salt and pepper
For the fritters
1 medium celeriac, approx 600g (1lb 5oz)
2 eggs
100ml (3 ½ fl oz) milk
200g (7oz) fresh breadcrumbs
50g (2oz) Desmond, Parmesan or other hard cheese, very finely grated
100g (3 ½ oz) plain flour
Vegetable oil, for deep-frying
Method
These make a lovely finger food, snack or very casual starter. If you want to serve them as a formal starter, place a little pile of them on a plate with a ramekin of the aïoli to dip into and a garnish of rocket or watercress salad. My favourite is rocket salad with fresh pear and a simple citrus and olive oil dressing.
To make your own rosemary oil, put two sprigs of fresh rosemary in a pan with enough olive oil to cover them. Heat the oil very gently for a few minutes, but don’t let it get so hot the rosemary begins to fry. Remove from the heat and leave for 30 minutes. Strain the oil into a large jug and dilute it with more olive oil to taste. It should have a strong hint of rosemary but not be overpowering.
For the aïoli, squeeze the roasted garlic flesh out of its skin, then put it in a food processor with the egg, egg yolk and mustard and blend for 1 minute. With the motor still running, add the oil in a slow, steady stream until you get a thick dipping consistency. Add the capers, season with salt and pepper and blend for a few seconds only.
Peel the celeriac by slicing the skin off with a knife. Chop the flesh into pieces just over 5mm (¼ in) thick, small enough to be eaten in two bites. Cook these in boiling water for 5–8 minutes, until just tender. Cool under cold running water.
Whisk the eggs and milk together. Mix the breadcrumbs and cheese together. Coat the celeriac pieces first in flour, then in the egg mix, and finally in the breadcrumbs.
Heat some vegetable oil in a deep-fryer or large saucepan to about 170°c/325°f. If using a saucepan, put a few breadcrumbs in the oil to test the temperature. If the bread floats and becomes golden after about 15 seconds, turn the heat down to hold the temperature. Deep-fry the fritters in batches until crisp and lightly browned. Keep them warm in the oven while you cook the rest. Serve with the aïoli as a dip.
Aga method
2-, 3- and 4-oven Aga
Make the rosemary oil using the simmering plate. Cook the celeriac by boiling for 3-4 minutes, drain off all the water, then transfer to the simmering oven for about 10 minutes, or until just tender. To heat the oil, choose an Aga saucepan or other flat, heavy based pan, filling no more than one-third full. Heat the oil on the simmering plate, then carefully move to the boiling plate to reach final temperature and cook accordingly. Keep the fritters warm in the simmering or warming oven.
|
