Basically like French fries, but made of piquant celery root instead of potatoes. Select the largest, smoothest  celery roots you can find for this dish to minimize loss. Use the trimmings in a soup.

Serves 6

About 4 cups celery root, peeled, rinsed, patted dry, and cut into strips 1/3” thick

½ cup potato starch

Deep Frying oil (peanut oil works well)

Kosher Salt

Lightly dredge the celery root strips in potato starch. Heat up oil in deep fryer. When the oil is hot, fry the celery root strips. I like to fry them twice for extra crispy edges. Dust with salt and serve hot.