- Peel the celeriac and slice into 1/2 in rounds.
- Bring a pan of water to the boil and blanch the
celeriac for 5 minutes.
- Leave to drain, then pat dry and season with
salt and pepper.
- Beat the eggs in a shallow bowl.
- Place flour and breadcrumbs into 2 separate
bowls.
- Heat the oil in a frying pan.
- Dip each of the celeriac slices into the flour,
the egg and finally the breadcrumbs, making sure
they are well coated at each stage.
- Fry in batches for 2 -3 minutes on each side, or
until golden brown.
- Drain on kitchen paper before serving.
- Serve with a crisp green salad.
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