Celery Root Fritters

I had a lot of celery root laying around, so I made these. They are a strange taste sensation. The celery root melts into a starchy paste as it cooks, while the other vegetables retain some of their crisp. My first taste was unsteady, but as I continued eating, I really fell in love with these bright Spring-is-coming-but-not-really-here-yet fritters.

1 pound celery root, peeled and shredded
1 carrot, peeled and shredded
1 medium onion, shredded
1 tablespoon chopped fresh ginger
1 clove garlic, chopped
1/4 cup cilantro, chopped
2 eggs, beaten
1/2 teaspoon baking powder
1 teaspoon salt
1 cup four
1 cup rice flour

Combine the vegetables with the beaten egg. In a separate bowl, combine the dry ingredients. Stir the dry ingredients into the vegetable mixture. Scoop spoonfuls of the mixture onto a non-stick griddle coated with a tablespoon or so of olive oil. Makes approximate 12-15 fritters.

I served these over mixed greens with a ginger honey-mustard vinaigrette.