Can be prepared in 45 minutes or less.

　　

Ingredients

Makes about 12 fritters, serving 4 as a first course

　　

For AyDz1042aïoliUiXp

2 garlic cloves

　　3/4 cup mayonnaise

　　1/4 cup sour cream

　　1 tablespoon freshly grated lemon zest

　　2 teaspoons fresh lemon juice

　　

For batter

1 cup all-purpose flour

　　1 cup beer (not dark)

　　1 1/2 teaspoons celery salt

　　a 1-pound celery root (sometimes called celeriac)

　　about 4 cups vegetable oil for frying

　　about 12 fresh small flat-leafed parsley sprigs

　　

Make aïoli:

Step 1

Mince garlic and in a bowl stir together aïoli ingredients and salt and pepper to taste. (Aïoli may be made 2 days ahead and chilled, covered.)

　　

Make batter:

Step 2

In a bowl whisk together batter ingredients and pepper to taste. With a sharp knife peel celery root and cut crosswise into 1/4-inch-thick slices.

　　

Step 3

In a deep large heavy skillet (about 12 inches wide by 3 inches deep) heat 1 inch oil over moderately high heat until a deep-fat thermometer registers 375° F. Working in batches of 3, coat celery root slices in batter, letting excess drip off, and immediately press a parsley sprig into batter on one side of each slice. Carefully drop coated slices, parsley sides up, into oil and fry, turning them once, until golden brown, about 1 minute on each side. Transfer fritters as fried with tongs to brown paper or paper towels to drain. Return oil to 375° F before next batch.

　　

Step 4

Serve fritters immediately with aïoli.