Follow these steps for perfect results
celeriac
peeled and coarsely grated
potatoes
peeled, coarsely grated
Dijon mustard
extra virgin olive oil
unsalted butter
eggs
poached
Celery leaves
Peel and coarsely grate the celeriac.
Peel and coarsely grate the potatoes.
Combine the grated celeriac, potatoes, and mustard in a large bowl.
Season the mixture to taste.
Toss lightly with your hands to combine.
Heat the olive oil and butter in a large nonstick skillet over medium heat until the butter melts.
Drop heaping tablespoons of the celeriac mixture into the pan.
Press down on each spoonful to form a cake, leaving about 3/4-inch space between each.
Cook the fritters for 3-4 minutes on each side, or until golden brown and crisp.
Poach the eggs while the fritters are cooking.
Serve the fritters topped with poached eggs.
Sprinkle with celery leaves to garnish and serve.
Expert advice for the best results
Make sure to squeeze out excess moisture from the grated celeriac and potatoes before frying.
Don't overcrowd the pan when frying the fritters.
Adjust the amount of mustard to your preference.
Everything you need to know before you start
10 mins
The celeriac and potato mixture can be prepared ahead of time and stored in the refrigerator.
Serve the fritters on a plate topped with the poached egg. Garnish with fresh celery leaves.
Serve with a side of hollandaise sauce.
Serve with a side salad.
Pairs well with the savory flavors
Discover the story behind this recipe
Root vegetables are a staple in European cuisine.
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