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Luxembourg Celeriac Fritter

by KACHEN Magazine
written by KACHEN Magazine

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Luxembourg Celeriac Fritter

Serves: 6 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )
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Ingredients

Celeriac Fritter:

  • 24 g fennel
  • 40 g celeriac trimmings
  • 30 g onion
  • 24 g butter
  • 260 ml Chicken Stock
  • 14 g flour
  • 0.5 g orange zest
  • 1.5 g Thai basil
  • 50 g celeriac brunoise (pan-fried until just coloured)
  • breadcrumbs, egg white and flour (for the breading)
Walnut and Orange Mayonnaise:

  • 1 egg yolk
  • 10 g Dijon mustard
  • 60 ml walnut oil
  • 40 ml sunflower oil
  • 10 ml lemon juice
  • zest of 1 lemon
  • 25 ml orange juice
  • zest of 1 orange

Instructions

Walnut and Orange Mayonnaise:

  1. Combine the sunflower oil with the walnut oil.
  2. In a mixing bowl, combine the egg yolk, lemon zest and orange zest. Whisk lightly.
  3. Gradually add the oil mixture while whisking continuously.
  4. To finish: add the lemon juice and orange juice.
  5. Season with salt and pepper.  Pass through a fine sieve.
  6. Transfer to a piping bag and store in the refrigerator until needed
Celeriac Fritter:

  1. Cut the fennel, celeriac trimmings and onions into small mirepoix.
  2. Sweat with half of the butter until fragrant. Add the chicken stock and simmer until reduced to 200 ml. After straining you should obtain 150 ml.
  3. In another pan, melt the rest of the butter and add the flour to form a roux. Add the strained stock while stirring vigorously.
  4. Cook until it thickens. Add the orange zest, Thai basil and pan-fried celeriac brunoise.
  5. Allow to cool.
  6. Shape into balls of 2cm diameter and put into the freezer.

Once frozen

  1. Bread it with plain flour, egg and fine breadcrumbs.
  2. Return to the freezer.
  3. Bread it for a second time with only egg and breadcrumbs.
  4. Return to the freezer until needed.
  5. Deep-fry at around 170°C for approximately 2 min (until golden brown)
Recipe: Kim Kevin de Dood 
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