INGREDIENTS
a celeriac, one or two whole eggs, breadcrumbs, salt, lemon juice, extra virgin olive oil (or other frying oil).
PROCEDURE
wash and peel the celeriac, slice it not too often. In a plate, shell the eggs, add the salt and lemon juice and work for a few minutes with a fork. On another plate, spread the breadcrumbs. Dip each celeriac slice first in the egg, then in the breadcrumbs, again in the egg and again in the breadcrumbs. Heat the oil in a pan over medium heat, brown the celeriac slices on both sides. Serve warm.