Madeleine Kamman

Celeriac Fritters

Beignets de Cèleri Rave

Preparation info
  • Yield

    6 to 8

    servings
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps
Savoie

By Madeleine Kamman

Published 1989

  • About

These delicious beignets appearing on the table once in a while on Sunday were always the object of lively food exchanges; I sacrificed my portion of fruit compote for two of these beignets. They are delicious with roast or sautéed chicken.

Ingredients

  • 1 large celeriac, cut into regular ¼-inch slices, fully cooked
  • ⅔ cup flour plus ¼ cup

Method

Make sure that the celeriac is cooked very tender. Cut the slices in regular shapes: triangles, rectangles, or circles; keep the trimmings to use in a soup.

Put the ⅔ cup of flour into a bowl. Mix the egg yolks and milk and add, stirring, to the flour until the batter is smooth; salt and pepper well. Beat the egg whites until they can carry the weight of a raw egg; mix one third of the