Ingredients
- 2 pounds whole celery root, peeled, and cut into 2-inch by 1-inch batons
- 1/2 cup flour, seasoned with 1 teaspoon Essence, recipe follows
- 1 egg, beaten
- 1/2 cup bread crumbs, seasoned with 1 teaspoon Essence, recipe follows
- Salt and pepper
- Oil, for frying
- 1/4 cup Parmesan
- 1/4 cup snipped chives
Remoulade Dipping Sauce:
- 1 cup prepared or homemade mayonnaise
- 2 tablespoons minced celery
- 2 tablespoons minced green onions
- 1 teaspoon minced shallots
- 1 teaspoon minced garlic
- 1 tablespoon Creole mustard
- 2 tablespoons ketchup
- Salt and pepper
Directions
For remoulade: Combine all the ingredients in a mixing bowl and mix until incorporated. Season with salt and pepper. Set aside.
For the celery root French-fries: Lightly toss the celery root in the flour. Dip into the egg mixture, removing any excess. Turn into the bread crumbs, coating both sides completely. In a large saute pan, heat the vegetable oil. When the oil is hot, add the celery root fries, carefully not to over- crowd the fries. Fry on one side until golden, about 2 to 3 minutes. Turn over and continue frying until done, about 2 to 3 minutes. Remove with a slotted spoon and place on a paper-lined plate. Spoon a small amount of the remoulade onto the plate and pile the fries in the center. Adjust seasonings with salt and pepper. Garnish with the Parmesan and chives.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
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