• 2 large celeriacs
• 1/4 cup vinegar
• 2/3 cup flour
• 1 egg lightly beaten
• 1 cup bread crumbs
• 1 cup canola oil for frying

Clean and peel celeriac: slice into pieces about 3/4 inch thick.  Simmer in salted water with vinegar 2 to 5 minutes.  Drain and pat dry.  Dip in flour, egg, and then bread crumbs.  Meanwhile, heat oil, then fry celeriac until golden brown.  Serve warm.

From The Cook’s Garden seed catalog.