10oz / 275g
celeriac, peeled
oil for deep-frying
sea salt
fresh coriander
1. Cut
the celeriac into ¼inch (5mm) chips.
2. Pat dry and deep fry for 2 minutes, then remove from oil.
3. When you wish to serve, fry off once again for 1 minute then
quickly turn out on to kitchen paper, and sprinkle generously with sea
salt and freshly chopped coriander.
Serve immediately.
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