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- sweet potato
- celery leaves
Shaved with avegetable peeler and deep-fried in plenty of clean oil at 170C until well crisped (one vegetable at a time, finishing with beetroot).
Drain on plenty of paper.
The celery leaves were dipped in a tempura batter (4 tbsp plain flour, ½ tspbicarb, ½ cup chilled water - mix quickly, use quickly), excess shaken off anddeep-fried as above.