Celery Root Fritters with Basil Mayonnaise Sauce

Prep Time

10 Minutes

Cook Time

45 Minutes


18 Fritters


Most ingredients are available in Antonio’s Market!


For the Basil Mayonnaise Sauce

2 cups Basil Leaves
2 ea Egg Yolks
3 tbsp Extra Virgin Olive Oil
3 tbsp Grape Seed Oil
Fine Sea Salt

For the Fritters

1 1/4 lb Celery Root, Peeled, Grated
3 tbsp Parsley, Finely Chopped
1/4 cup Extra Virgin Olive Oil
1/2 cup plus 2 tbsp Unbleached All-Purpose Flour
1/3 to 1/2 cup Pilsner Style Beer
1 1/2 quarts Canola Oil, For Frying
Fine Sea Salt
Freshly Ground Black Pepper

Method of Preparation


1. For the sauce: Set up a small bowl filled with ice and cold water.
2. Submerge the basil in a medium saucepan of salted boiling water, cook 30 seconds, then drain and submerge in the ice water for 30 seconds.
3. Drain and squeeze out and excess water.
4. In a blender, combine the basil, egg yolks, 1/8 tsp salt and 2 ice cubes.
5. Puree to combine.
6. With the machine running, slowing add the oils.
7. Adjust seasoning to taste.
8. Keep the sauce covered and refrigerated until ready to serve fritters.
9. For the fritters: In a large bowl, stir together celery root, parley, olive oil, 1/4 tsp salt and a generous pinch of pepper.
10. Add flour, and stir to combine.
11. Stir in 1/3 cup beer (mixture should be slightly sticky and hold together when formed into balls. If necessary, add remaining beer by the tbsp. to reach desired consistency).
12. Form mixture into 18 balls, each about 1 1/4 in in diameter.
13. Line a large plate with paper towels.
14. Heat about 3 in canola oil to 350 degrees F in a 4 to 5 quart heavy pot over medium-high heat.
15. Drop fritters into oil, about 5 at a time, and fry until puffed and golden, about 3 minutes.
16. Using a slotted spoon, transfer fritters to paper towels to drain.
17. Season with salt.
18. Serve warm, with mayonnaise sauce for dipping.

Recipe Source

La Cucina Italiana Magazine, November 2013 Issue