Celeriac roots (from 2-3 celeriacs)
50g plain flour
2 tsp Cornish Sea Salt & Peppery Seasoning
Vegetable oil for frying (or a deep fat fryer)
This is a great way to use every part of a celeriac; if you can, buy it whole with roots and leaves attached. Our salt baked celeriac recipe will give you some ideas about cooking the celeriac and what to do with the leaves, but here we're using the roots as a crispy, peppery snack.
Remove the roots from the main body of the celeriac and wash to remove any mud or grit. Place on a clean tea towel and pat dry.
In a bowl, season some flour with a good pinch Cornish Sea Salt & Peppery, then add the celeriac roots. Toss the roots in the flour, ensuring that they are all lightly coated.
Using a preheated deep fat fryer, or preheated vegetable oil in a deep pan, fry the celeriac roots in batches until crispy and golden (do not overcrowd the oil - take your time).
When the roots are crispy, remove from the oil and place on to kitchen roll to drain excess oil. While still warm, sprinkle with more Salt & Peppery. Enjoy as a snack or on top of celeriac soup.