Friday, 29 February 2008

Friday frippery: celeriac fritters with caper and rosemary aioli

Well, I've come down from the book launch now, so it's time to get on with more serious matters.

Or not. I mean, it's Friday, for crying out loud. Whoever gets down to work on a Friday afternoon??

Time to be a little less earnest, methinks. So first, I'll show you a picture of my cellulite-puckered backside.

celeriac

Oh, come on. You didn't really think I was going to show you my peachy buttocks, did you?

Obviously, it's a celeriac - that most unpretty, underrated, little-loved root vegetable. The one that usually gets left on the shelves, like the sad school geek at the disco.

Well, I have a soft spot for celeriac as it happens. Packed with peppery, dusky flavour, it's one of my highlights over the winter period - great for mashes, gratins, remoulades, and soups and stews.

But with the recent addition of Denis Cotter's 'Wild Garlic...' to my book collection came a new use for celeriac that I just couldn't resist - fritters.

I don't want to get in trouble with either Mr Cotter or his publisher, so I'm not going to give the recipe here - but suffice to say you need to make some rosemary oil, a punchy aioli (the addition of roasted garlic, capers, and Dijon mustard is key) and some parmesan breadcrumbs for the fritter coating. And yes, it does take a wee while, but the results are truly worth it.


celeriac fritters 1




celeriac fritters 3




celeriac fritters 2

I am in lurrrrrve, people. These lovely, light fritters reveal a whole new side of celeriac that I never knew even existed. Forget school geek - this is the full, spinning-around disco champ, complete with spangly bits. Spangly bits, I said. Really.

Would it surprise you to learn that I've already booked a spot at Café Paradiso for later this year?

No, I thought not.

35 comments:

MVerivakiAThotmailDOTcom said...

absolutely cool, what a clever idea to use up an underrated vegetable.

Rosa's Yummy Yums said...

Wow, marvelous! Such fritters must taste great!

Cheers,

Rosa

Mandy said...

i have never tasted celeriac before, always being turned off by its appearance. How wrong am I! I need to look for some at my local grocery store soon.

Pixie said...

I really need to get hold of that book- it looks incredibly delicious!

Peter M said...

These look great, a wonderful use of celery root!

Manggy said...

Hmm, looks like your butt has some disgusting infection, yowza :) Celeriac is really popular these days!! It's killing me it's not available here!!

Those look so light (paradox, I know) and delicious! I love fried veg :)

Rosie said...

Great post and I did laugh at your comment on peachy buttocks hahaha!!

Great looking fritters with the humble celeriac. :D

Rosie x

Cookie baker Lynn said...

The fritters look marvelous. That is one ugly vegetable - kudos to you for making something so appetizing from it.

Helen said...

That is a really great recipe. Who would have thought your backside would loko so tasty fried and served up with aioli?!

Alexx said...

I love celeriac - I've made it into rosti before, but never fritters!

Caitlin (Gooseberry Fool) said...

I love celeriac - I usually make oven-baked chips or mash it with potato. But these fritters look delectable!

It's actually okay to reprint the recipe - something I learnt on my food writing course with Sophie Grigson and Alastair Hendy last year.

There is no copyright on a recipe in terms of the process. There is, hwoever, copyright in the words used to describe the recipe.

But one recipe from a book and properly credited is within the bounds of fair use.

I wouldn't do my Recipe Road Tests on my site if it were against the law!

Jeena said...

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I would love to see you on there to chat about food and cooking you can talk about anything you like and start your very own topics. :-)

Hope to see you soon

Thanks

Jeena x

Zen Chef said...

This is my kind of food. Fried goodness with aioli. What's not to love about it?
Yummy! :-)

Heather said...

That is such a great idea! I think celeriac is kinda like the Ugly Duckling. She shows up at the ten-year reunion and no one can believe how hot she turned out. :)

Emiline said...

I'm in lurrrrrve too! These look so tasy...
Fried, crispy, delicious.

Peabody said...

Mmmm, I love me celeriac...and then deep fried...now you are talking.

Sylvie said...

The fritters look delicious. I wish I could reach into the screen and steal one of the plate.

Maria said...

Oooo these fritters look delish!

Maria
x

Cinnamonda said...

The fritters look very tasty, indeed! Great post!:)

Jessy and her dog Winnie said...

wow that looks awesome!

Cakelaw said...

These do look good. I have bought the book on the strength of your earlier post - can't wait 'til it arrives.

Patricia Scarpin said...

Ok, you've just made celeriac appealing to me! :)

michelle @ thursday night smackdown said...

i'm a total sucker for unloved veggies like celery root. those fritters look great! and you can't beat a good aioli with a stick.

lorraine@italianfoodies said...

These really do look good, will be interested to see what you think of Cafe Paradiso, read a couple of mixed reviews the other day but most glowing reports!! Have you booked Locatelli's yet? I'd cover up those buttocks when going if I were you:)

David Hall said...

Phew! Much better than a bottom - surely? They look delicious.

I'm now linking to your site, so your choice if you are up for the same.

Cheers
David

Gattina said...

you have magic hands, the fritters look absolutely gorgeous! I bet they must taste excellent too.

Cenk said...

Wow! I would have never thought of frying celeriac in a million years. Definitely a must-try. And thank you for visiting my blog!

Rosa said...

Hi there, funnily enough I've just posted about celeriac too, so I mentioned your post!

Antonia said...

I love celeriac and can imagine these fritters are just wonderful. Add the caper and rosemary aioli and I think I'd be in love too!!

eatlikeagirl.com said...

Oh - I've been meaning to blog these for a while - so good! I love the book too.

Café Paradiso is wonderful, one of my favourite restaurants although I haven't been in over a year. When are you going? Have you been to Cork before?

aforkfulofspaghetti said...

Hi eatlikeagirl - nope, haven't been before. Going in September. Looking forward to it HUGELY!

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msmarmitelover said...

Those look good. Thanks!

cliver said...

I love celeriac, but have never thought of making fritters, surprising as I use it in rosti, mash (with sweet potatoes), soups, stews and casseroles (inc. veg curry and veg chilli). Thanks, will give it a go!

Tablet PCs said...

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