There are so many variations of fritters. This one with Celery root and leeks is sure to please everyone in the family. Both my children love this. I service the fritters with a salad. It’s also nice to serve this with a side of lebneh with olive oil, or a dollop of sour cream. It would also be a nice appetizer when guest come over.
Here is what you’ll need:
- 1 medium celery root (shredding using a food processor)
- 2 leeks (white and light green parts only), cut lengthwise and slices thinly
- 2 green onions, thinly sliced
- 1 tsp. dried mint
- 3 eggs
- 1/2 cup of flour
- 1/2 tsp. of salt and pinch of black pepper
- 1/4 cup of olive oil for frying
Cut away the green stalk from the celery root and peel using a peeler. Cut away any remaining brown parts. Cut into sections and shred using a food processor. Place the celery root in a large deep bowl.
Add the thinly sliced leeks and green onions, mint, eggs and flour. Mix well. The mixture may seem dry, but some water will leak from the celery root. Make sure the mixture is mixed uniformly.
Add olive oil to a large frying pan and heat over medium-high heat. Using a small ladle or large spoon, place dollops of the batter in the pan. Cook each side until golden, for about 4-5 minutes and flip over.