Parsleyed Celery Root Fritters and Lemon Aioli

Name: Parsleyed Celery Root Fritters and Lemon Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves; 3/4 cup mayonnaise; 1/4 cup sour cream; 1 tablespoon freshly grated lemon zest; 2 teaspoons fresh lemon juice; 1 cup all-purpose flour; 1 cup beer (not dark); 1 1/2 teaspoons celery salt; a 1-pound celery root (sometimes called celeriac); about 4 cups vegetable oil for frying; about 12 fresh small flat-leafed parsley sprigs

Servings: persons

2 garlic cloves
3/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon freshly grated lemon zest
2 teaspoons fresh lemon juice
1 cup all-purpose flour
1 cup beer (not dark)
1 1/2 teaspoons celery salt
a 1-pound celery root (sometimes called celeriac)
about 4 cups vegetable oil for frying
about 12 fresh small flat-leafed parsley sprigs

1
Mince garlic and in a bowl stir together aioli ingredients and salt and pepper to taste.
2
(Aioli may be made 2 days ahead and chilled, covered.)
3
In a bowl whisk together batter ingredients and pepper to taste.
4
With a sharp knife peel celery root and cut crosswise into 1/4-inch-thick slices.
5
In a deep large heavy skillet (about 12 inches wide by 3 inches deep) heat 1 inch oil over moderately high heat until a deep-fat thermometer registers 375 F. Working in batches of 3, coat celery root slices in batter, letting excess drip off, and immediately press a parsley sprig into batter on one side of each slice.
6
Carefully drop coated slices, parsley sides up, into oil and fry, turning them once, until golden brown, about 1 minute on each side.
7
Transfer fritters as fried with tongs to brown paper or paper towels to drain.
8
Return oil to 375 F before next batch.
9
Serve fritters immediately with aioli.

521

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 garlic cloves, 3/4 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon freshly grated lemon zest, and more.

Yes, Parsleyed Celery Root Fritters and Lemon Aioli falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!