Crispy Celeriac Apple Millet Fritters with Horseradish Parsley Yogurt

Crispy Celeriac Apple Millet Fritters with Horseradish Parsley Yogurt 🌿🍏 These crisp little fritters turn humble celeriac into something golden, savoury and bright. The apple brings gentle sweetness, cooked millet gives a nutty bite, and the cold horseradish parsley yogurt makes every hot fritter taste sharper and fresher. They are excellent for brunch, a light vegetarian dinner, or a make-ahead lunch box with extra greens. ✨ Yield: 4 servings Time: about 50 minutes Ingredients: For the fritters: - 1 medium celeriac, peeled, about 550-600 g before trimming - 1 crisp green apple - 1 tsp fine salt, divided - 220 g cooked millet, cooled - 1 large egg - 45 g oat flour or plain flour - 2 spring onions, finely sliced - 3 tbsp chopped parsley - 1 tsp lemon zest - 1/2 tsp ground coriander - 1/4 tsp black pepper - 3-4 tbsp olive oil, for frying - 2 tbsp toasted pumpkin seeds or sunflower seeds, to finish - Lemon wedges, to serve For the horseradish parsley yogurt: - 220 g thick Greek yogurt - 1 tbsp prepared horseradish, or more to taste - 1 tsp Dijon mustard - 1 tbsp lemon juice - 1 tsp lemon zest - 2 tbsp chopped parsley - 1 tsp honey or maple syrup - 1 tbsp olive oil - Pinch of salt Method: 1. Prep the vegetables. Coarsely grate the celeriac and apple into a large bowl. Sprinkle with 1/2 tsp salt, toss well and leave for 10 minutes. Tip into a clean tea towel and squeeze hard over the sink until the mixture feels damp rather than wet. This is the step that keeps the fritters crisp instead of soggy. 2. Mix the fritter base. Return the squeezed celeriac and apple to the bowl. Add cooked millet, egg, flour, spring onions, parsley, lemon zest, coriander, black pepper and the remaining 1/2 tsp salt. Stir until the mixture clumps when pressed. If it feels loose, add 1 extra tbsp flour. 3. Shape and chill. Form 10-12 small patties, each about 1.5 cm thick. Set them on a lined tray and chill for 10 minutes if you have time. A short chill helps the millet and flour hydrate so the fritters hold together in the pan. 4. Make the yogurt. Stir Greek yogurt with horseradish, Dijon, lemon juice, lemon zest, parsley, honey, olive oil and a pinch of salt. Taste and adjust: it should be creamy, lemony and gently peppery rather than harsh. Keep chilled until serving. 🥣 5. Fry the fritters. Heat 2 tbsp olive oil in a wide non-stick or cast-iron pan over medium heat. Add fritters with space between them and cook for 3-4 minutes per side, until deeply golden and crisp at the edges. Work in batches, adding more oil as needed. Keep cooked fritters warm on a rack or tray while you finish the rest. 6. Serve. Spoon yogurt onto plates, add hot fritters and finish with toasted seeds, extra parsley, black pepper and lemon wedges. The contrast of hot fritter and cold yogurt is the whole point, so serve soon after frying. 🍋 Serving and storage: - The fritters are best straight from the pan, but leftovers keep for 2 days in the fridge. - Re-crisp in a hot oven, air fryer or dry pan rather than microwaving. - The yogurt keeps for 3 days and is also good with roast potatoes, eggs or grilled vegetables. - For a more filling dinner, serve with dressed salad leaves, roasted carrots or a lemony grain salad. Save this one for a crisp-edged vegetarian plate that feels practical but still a little special. 🌿 Tasteloom.club