Cooking mode
Celeriac and Potato Fritters with Apple and Mustard Yogurt
40 min4 servingsMedium
Ingredients
- 450 gceleriac, peeled
- 200 gpotatoes, peeled
- 1 ksegg
- 40 gall-purpose flour
- 5 gsalt
- 1 gground black pepper
- 45 mlolive oil
- 150 gplain Greek yogurt
- 12 gDijon mustard
- 20 mllemon juice
- 10 gchives, finely chopped
- 120 gapple
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.