Fiery Celeriac & Apple Fritters with Zingy Pistachio-Herb Labneh & Golden Hot Honey Drizzle

Unleash a symphony of flavors and textures with these sensational celeriac and apple fritters, perfectly balanced with a kick of heat. This unique recipe takes humble root vegetables to viral heights, offering a delightful crunch and surprising sweetness. Paired with a creamy, herbaceous labneh and a luscious hot honey drizzle, these fritters are set to be your next culinary obsession.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 medium Celeriac (celery root), about 1.5 lbs, peeled and grated
• 1 large Honeycrisp or Fuji apple, peeled, cored, and grated
• 1/4 cup all-purpose flour
• 1 large egg, lightly beaten
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (or to taste)
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh chives, finely chopped
• 2 tablespoons olive oil, for frying
• For the Pistachio-Herb Labneh:
• 1/2 cup labneh (strained yogurt)
• 2 tablespoons shelled pistachios, finely chopped
• 1 tablespoon fresh mint, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• 1/2 small garlic clove, minced (optional)
• 1 teaspoon lemon juice
• Pinch of sea salt
• For the Golden Hot Honey Drizzle:
• 1/4 cup hot honey (store-bought or homemade by infusing honey with chili flakes)
• Optional garnish: extra chopped pistachios, fresh mint leaves

Instructions

1. Prepare the Fritter Mixture: In a large bowl, combine the grated celeriac and apple. Using a clean kitchen towel or paper towels, squeeze out as much excess liquid as possible. This is crucial for crispy fritters!
2. Form the Batter: Add the flour, beaten egg, smoked paprika, cayenne pepper, sea salt, black pepper, and chopped chives to the celeriac and apple mixture. Mix until everything is well combined.
3. Make the Pistachio-Herb Labneh: In a small bowl, whisk together the labneh, chopped pistachios, fresh mint, fresh parsley, minced garlic (if using), lemon juice, and a pinch of salt until smooth and creamy. Set aside.
4. Heat the Pan: Heat the olive oil in a large non-stick skillet over medium heat. The oil should shimmer but not smoke.
5. Cook the Fritters: Scoop about 2 tablespoons of the fritter mixture for each fritter and gently flatten it into a disc shape in the hot skillet. Do not overcrowd the pan; cook in batches if necessary.
6. Flip and Brown: Cook for 3-4 minutes per side, or until deeply golden brown and cooked through. The apple and celeriac should be tender crisp.
7. Drain Excess Oil: Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil.
8. Assemble and Serve: Arrange the hot fritters on a serving platter. Drizzle generously with the golden hot honey and dollop with the prepared pistachio-herb labneh. Garnish with extra pistachios and mint leaves if desired. Serve immediately and enjoy the flavor explosion!

Chef's Note

For extra crispy fritters, ensure you squeeze out as much moisture as possible from the grated celeriac and apple. A potato ricer can also be very effective for this step. Don't press them too thin, or they'll be too delicate to flip.

Make-Ahead Tips

The pistachio-herb labneh can be made up to 2 days in advance and stored in an airtight container in the refrigerator. The celeriac and apple can be grated up to an hour ahead, but mix the batter just before frying to prevent it from becoming watery.

Substitutions

You can substitute parsnips or carrots for some of the celeriac. For a dairy-free option, use a plain unsweetened dairy-free yogurt (like coconut or almond) and thicken it with a pinch of cornstarch if needed for the labneh, or simply use a vegan sour cream alternative. Any firm, slightly sweet apple will work. For the hot honey, you can use regular honey with a pinch of red pepper flakes.