Ingredients :
- 500 g celeriac (or parsnip)
- 1 sheet of nori (dried seaweed), crumbled.
- 120 g (1 cup) flour (wheat or buckwheat).
- 120 ml (½ cup) beer or sparkling water for an alcohol-free version.
- 1 organic egg.
- 1 pinch of salt.
- 800 g potatoes.
- Sunflower or rapeseed oil.
How to do :
1/ Prepare the celeriac (or parsnip): Peel the celeriac and cut it into thick slices or “fillets” about 1 cm thick. Steam or boil the slices for 5-7 minutes until just tender but still firm. Pat dry and set aside.
2/ Prepare the batter: In a bowl, mix the flour and salt. Add the crumbled nori for a seafood-like flavor. Whisk in the egg and gradually pour in the beer or sparkling water until smooth. Let the batter rest for 15 minutes.
3/ Prepare the fries: Peel and cut the potatoes into thick fries. Heat the oil in a deep fryer or large pan. Fry the potatoes for 4-5 minutes, until soft but not golden. Remove and drain on paper towels.
4/ Serve: Fry the celeriac: Heat the oil. Dip the celeriac slices into the batter, coating them well. Carefully place them in the hot oil and fry for 4-5 minutes, turning occasionally, until golden and crispy. Drain on paper towels.
5/ Final fry for crispy chips: Increase the oil temperature. Fry the pre-cooked chips for 3-4 minutes, until golden and crispy. Drain on paper towels and sprinkle with salt.