Wednesday, October 8, 2014

Fagan Eats Paleo Recipe: Herbed Celery Root Fritters

So, I usually follow my creative whims when it comes to recipe development, and that's how this recipe came about.  I love, love, love eggs benedict--at any time of day.  But since English muffins are no longer an option,
I wanted to create an equally comforting alternative for the base.  And thus, the celery root fritter came to life.  These are delicious under eggs benedict (full recipe soon to follow!) or even just with a dollop of Kitty Cup Aioli.  I hope you all enjoy!

Celery Root Fritters
by Jamie Miller
Keywords: steam fry appetizer breakfast side ancestral gluten-free paleo primal celery root celeriac American fall winter
This is a recipe for celery root fritters.
  • 1 large celery root
  • 4 cloves of garlic
  • salt
  • 1 half yellow onion, chopped
  • 2 pastured eggs, lightly beaten
  • 1 1/2 tablespoons of finely chopped fresh chives
  • 1 1/2 tablespoons of finely chopped fresh parsley
  • 1 cup cashew meal or almond flour
  • 3 tablespoons of coconut flour
  • 2 tablespoons of ghee
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  • Prepare pot with steamer insert for steaming.
  • Peel and chop the celery root into about 1 inch pieces.
  • Peel the garlic gloves.
  • When the steamer is ready, salt the celery root and the garlic and place both in the steamer. Steam for 15-17 minutes or until tender.
  • When the celery root and garlic is done steaming, transfer to a large bowl using a slotted spoon. The celery root should be as dry as possible, so try to eliminate any excess water.
  • In the bowl, add the half onion to the celery root/garlic. Using an immersion blender, puree the mixture until smooth.
  • Add the beaten eggs and mix until the egg is incorporated into the mixture.
  • Then add salt to taste, the almond flour, and the coconut flour. Stir until all the ingredients are combined and the mixture is smooth. The mixture should be thick enough that it can be formed into balls. If it is not thick enough, add more coconut flour, one teaspoon at a time until you reach the correct consistency.
  • Next, stir in the chives and the parsley.
  • Heat a skillet over medium heat and add some ghee to the pan. While the skillet is heating, form the mixture into balls in the palm of your hand. And then flatten into patties about 2.5" to 3" in diameter.
  • When the skillet is hot, add the celery root patties. Be sure not to crowd the pan. After about two minutes, the bottom of the fritter should be brown and ready to flip. Let cook about another 2 minutes on the other side until golden brown. Continue frying the rest until complete.
  • Enjoy under poached eggs or with a dollop of aioli.

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