Celeriac and ginger fritters with pomegranate roast grapes

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Preparation info

    • Difficulty


Appears in

Vegetables: The new food heroes


By Peter Gordon

Published 2007

  • About

I like these fritters because they’re not too sweet, and celeriac gives such an unexpected flavour – not one usually associated with a dessert. You can add various spices to the mixture, like ground cloves and nutmeg, star anise or allspice. These roast grapes are served at The Providores in both sweet and savoury dishes (in a tea-smoked salmon and baby gem salad) and will keep in the fridge for up to a week. The fritters are also delicious served with roast peaches or poached stone fruit and vanilla ice cream.


  • 2 large handfuls of seedless red grapes, stalks removed
  • 4 tablespoons pomegranate molasses
  • 1 celeriac root, peeled and cut into 8 chunks
  • 6 tablespoons unrefined caster sugar
  • pared rind and juice of 1 lemon
  • butter or vegetable oil for frying the fritters
  • 100 ml crème fraîche

For the Fritter Mixture

  • tablespoons polenta grains
  • 2 tablespoons flour
  • 1 teaspoon baking powder
  • 1 egg
  • ½ teaspoon pure vanilla extract
  • 2 tablespoons thick yoghurt


Preheat the oven to 180°C/gas 4. Put the grapes in a roasting dish, preferably ceramic, that will just hold them in a single layer. Drizzle with the pomegranate molasses and add 2 tablespoons of water. Bake in the oven for 20–30 minutes, until they’ve given off some juice and have begun to look a little shrivelled.

While they cook, place the celeriac in a pot with 4 tablespoons of the sugar, a pinch of salt and the lemon rind and juice. Barely cover with cold water, cover and cook until just tender – a knife should just go through it. Drain, discarding the lemon rind, and leave to cool in a colander.

Make the fritter mixture: sieve the polenta, flour and baking powder. Once the celeriac has cooled, grate it coarsely and place in a bowl with the remaining sugar, the egg, vanilla and yoghurt, and mix together. Mix in the sieved mixture and leave to rest for 20 minutes.

Heat a pan, preferably non-stick, and add a little butter or oil. Cook spoonfuls of the mixture, making sure you don’t overcrowd the pan. You can make them as large or small as you want. Flip them over once golden and cook on the other side – they’ll need about 4–5 minutes in total. If they colour too quickly, your pan is too hot. They are best eaten warm, so keep any cooked ones in a low oven while you finish all of the mixture.

To Serve

Place one or two fritters (depending on their size) on a plate and dollop on some crème fraîche, then spoon the grapes and their juice on the plates.