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Celeriac & comté fritters

Celeriac & comté fritters served with a quail's egg and a side salad

Celeriac & comté fritters

Name: Celeriac & comté fritters
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 4 quail's eggs; 200g celeriac peeled and coarsely grated; 1 green apple grated; 1 tbsp tarragon or chervil, roughly chopped; 6 sage leaves chopped; 100g comté cheese grated; 1 tbsp pumpkin seeds; 2 eggs separated; 1 tsp Dijon mustard; pinch of chilli flakes; 1 tbsp rapeseed oil plus extra for frying; 1 tbsp butter; bunch of parsley leaves picked; ½ red onion; white wine vinegar; pinch of celery salt

Rosie Birkett

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Serves 2 - 4

Easy

Prep: 25 mins

Cook: 15 mins

A star rating of 3.6 out of 5.3 ratingsRate

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Give brunch a sophisticated twist with celeriac, comté cheese and crunchy pumpkin seed fritters topped with quail's eggs

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

4 quail's eggs
200g celeriac

peeled and coarsely grated
1 green apple

grated
1 tbsp tarragon

or chervil, roughly chopped
6 sage leaves

chopped
100g comté cheese

grated
1 tbsp pumpkin seeds
2 eggs

separated
1 tsp Dijon mustard
pinch of chilli flakes
1 tbsp rapeseed oil

plus extra for frying
1 tbsp butter
bunch of parsley

leaves picked
½ red onion
white wine vinegar
pinch of celery salt

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Nutrition: Per serving (4)

kcal311
fat24g
saturates8g
carbs6g
sugars4g
fibre5g
protein14g
salt1.3g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Put the quail's eggs in a bowl of warm tap water to get them used to the change in temperature. Then bring about an inch of water to the boil in a saucepan and prepare a bowl with some iced water. Gently lower the quail's eggs into the boiling water and boil for 2 mins, then drop them into the iced water. Leave them in there until chilled. Carefully peel and set aside.
step 2

Toss the celeriac, apple, herbs and cheese together with the pumpkin seeds, chilli flakes and season. Combine the egg yolk with the Dijon and stir into the celeriac mixture. Whisk the egg white to stiff peaks and fold into the celeriac fritter mix.
step 3

Heat a little rapeseed oil and butter in a non-stick frying pan. Put two dessertspoonfuls of fritter into the hot fat and fry for 1 min or until a caramelised crust has formed. Turn carefully and cook for a further 2 mins. Place on a lined baking sheet and bake for 5 mins. Remove from the oven and allow to settle on the sheet for a couple of mins. Dress the parsley and red onion with a little of the vinegar and rapeseed oil. Divide between plates and top with the quail's eggs and celery salt. Serve with the parsley salad.

Recipe from Good Food magazine, November 2017

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A star rating of 3.6 out of 5.3 ratings

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