While they cook, place the celeriac in a pot with
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.
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.
© 2007 Peter Gordon. All rights reserved.