The perfect recipe to use up your celery pulp after making celery juice.
Preparation time: 10 minutes
Cooking time: 25 minutes
- 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
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.