The perfect recipe to use up your celery pulp after making celery juice.
What to do
- Peel and finely chop the shallot, chili and 2/3 of the coriander and place in a bowl alongside the crushed garlic clove and celery pulp. Add the can of drained sweetcorn and stir to combine.
- In the same bowl, sprinkle in the gram flour and add the sweet smoked paprika, as well as a pinch of salt and pepper. Stir all the ingredients together to combine.
- Make a small well in the center of the bowl and crack the egg into the middle.
- Whisk the egg with a fork, slowly drawing in the dry ingredients as you go. If needed, add small amounts of water until the mixture is fully combined and a batter is created.
- Leave to sit for 5 minutes to allow the gram flour to soak up the liquid. Once the batter has rested, heat the olive oil in a frying pan until hot.
- In batches, spoon a heaped tablespoon of fritter mixture into the hot pan and fry for 2-3 minutes on each side until golden brown and cooked through.
- To serve, stack the fritters on plates and top with a dollop of sour cream and then sprinkle with the remaining coriander and fresh sliced chili.
What you will need
- Pulp from a whole pack of juiced celery
- 1 large eschalion shallot, finely chopped
- 1 clove of garlic, crushed
- 1 red chili, finely chopped
- 1 small bunch of coriander, chopped
- 325g can of sweetcorn, drained
- 75g gram flour
- 1tsp sweet smoked paprika
- 1 egg
- Sea salt & pepper
- 1tbsp olive oil
- Sour cream
- Half a red chili, finely sliced
