Instructions
Follow the steps and taste along the way.
Prepare the celeriac and potatoes
Coarsely grate the celeriac and potatoes. Place the mixture in a clean kitchen towel and squeeze out as much liquid as possible; this will help the fritters brown better and stay crispy.
Mix the fritter batter
Mix the squeezed vegetables with the egg, flour, 4 g of salt, and black pepper. The mixture should hold together but not be dense; divide it into 8 equal portions and shape them into fritters about 1 cm thick.
Fry the fritters
Heat some of the olive oil in a large frying pan over medium heat. Fry the fritters in batches, leaving space between them, for about 3 to 4 minutes per side. Once golden brown on the outside and tender in the center, transfer them to a plate; add the remaining oil between batches.
Mix the yogurt dip
Stir the yogurt with the Dijon mustard, chives, and 15 ml of lemon juice. Stir in the remaining 1 g of salt and taste to make sure the dip is pleasantly fresh and mildly spicy.
Prepare the apple and serve
Cut the apple into thin matchsticks and toss with the remaining 5 ml of lemon juice to keep its flavor fresh. Serve the fritters warm with the yogurt dip and the apple on top or alongside.
