Back in December 2016, this dish was served as the starter at our fundraising pop-up supper in aid of Help Refugees. (Ours were also served with sauteed wild mushrooms, but we haven’t included that here – feel free to add them on if you feel like it though.) It is a good winter comfort food – serve it as a starter with the yoghurt dressing or as part of a veggie fry-up with baked beans and veggie sausages and mushrooms. You can fry these in advance then reheat in the oven to save time. This recipe makes 8 small fritters, serving 4 people if serving fritters 2 per person.
For the fritters:
150 g raw celeriac
2 spring onions, chopped
1 tbsp fresh parsley, chopped
1 clove of garlic, minced
1 tsp wholegrain mustard
25 g gram (chick pea) flour
15 g cornflour
120 ml soy milk (unsweetened e.g. Sojade or Provamel)
1/2 tsp baking powder
1tbsp vegetable oil (for frying)
For the yoghurt dressing:
150 ml unsweetened soy yoghurt (Sojade is best – avoid sweetened ones such as Alpro)
1 tbsp capers, chopped
1 clove garlic, minced
handful of fresh dill, chopped finely, plus extra for garnish
pinch of salt and black pepper, to taste
squeeze of lemon juice, to taste.
Firstly, prepare the yoghurt dressing. Mix all the ingredients together and keep refrigerated until your fritters are ready.
Prepare/measure out your fritter ingredients. Start with the flours, which can be weighed together in one bowl. In a separate bowl, mix together all the other ingredients except the soy milk and oil, grating and adding the celeriac last (it quickly discolours when cut). Once you have both bowls of ingredients prepared, add the milk to the bowl of flour, adding gradually and stirring as you go to avoid any lumps. Once fully mixed, add the celeriac mixture to the batter. Next, heat the oil in a non-stick frying pan on a medium to high heat. To check when the pan is hot, add a small amount of the mixture and check that it sizzles when it hits the pan. When ready, pour in one eighth of the mixture. You should be able to fry about 3 at a time. Arrange them in the pan clockwise – it will help you remember what order to turn them in. Fry on each side for 2-3 minutes, or until they are golden. Then remove from the heat and blot on kitchen paper to remove any excess oil.
Now arrange on plates and drizzle the yoghurt dressing on top.