Celeriac and Gruyère Fritters Recipe by Sean Moran

Ingredients

• Juice and finely grated rind of 1 lemon
• 50 gm (1/3 cup) plain flour
• 1 thyme sprig
• 1 celeriac (600gm), peeled and quartered
• 50 gm Gruyère (preferably Heidi Farm), cut into 5mm dice
• 1 garlic clove, finely chopped
• 1 egg, lightly beaten
• ¾ cup finely chopped flat-leaf parsley
• 100 ml vegetable or canola oil