Celery Root French Fries With Remoulade Dipping Sauce

Recipe Ingredients

2 lbs	908g / 32oz	Whole celery root - peeled, and
		Cut into 2" by 1" batons
1/2 cup	31g / 1.1oz	Flour - seasoned with
1 teaspoon	5ml	Emeril's Essence - see * Note
1		Egg - beaten
1/2 cup	73g / 2.6oz	Bread crumbs - seasoned with
1 teaspoon	5ml	Emeril's Essence - see * Note
		Salt - to taste
		Freshly-ground black pepper == to taste
		Oil - for frying
1/4 cup	36g / 1.3oz	Parmesan Cheese
1/4 cup	59ml	Snipped chives
		Remoulade Dipping Sauce
1 cup	237ml	Prepared or homemade mayonnaise
2 tablespoons	30ml	Minced celery
2 tablespoons	30ml	Minced green onions
1 teaspoon	5ml	Minced shallots
1 teaspoon	5ml	Minced garlic
1 tablespoon	15ml	Creole mustard
2 tablespoons	30ml	Ketchup
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

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. Garnish with the Parmesan Cheese and chives.

This recipe yields 4 appetizer servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2281 broadcast 03-26-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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