Parsleyed Celery Root Fritters and Lemon Aioli

• 2 garlic cloves
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon freshly grated lemon zest
• 2 teaspoons fresh lemon juice
• 1 cup all-purpose flour
• 1 cup beer (not dark)
• 1 1/2 teaspoons celery salt
• a 1-pound celery root (sometimes called celeriac)
• about 4 cups vegetable oil for frying
• about 12 fresh small flat-leafed parsley sprigs

1. Mince garlic and in a bowl stir together aioli ingredients and salt and pepper to taste.
2. (Aioli may be made 2 days ahead and chilled, covered.)
3. In a bowl whisk together batter ingredients and pepper to taste.
4. With a sharp knife peel celery root and cut crosswise into 1/4-inch-thick slices.
5. In a deep large heavy skillet (about 12 inches wide by 3 inches deep) heat 1 inch oil over moderately high heat until a deep-fat thermometer registers 375 F. Working in batches of 3, coat celery root slices in batter, letting excess drip off, and immediately press a parsley sprig into batter on one side of each slice.
6. Carefully drop coated slices, parsley sides up, into oil and fry, turning them once, until golden brown, about 1 minute on each side.
7. Transfer fritters as fried with tongs to brown paper or paper towels to drain.
8. Return oil to 375 F before next batch.
9. Serve fritters immediately with aioli.

garlic, mayonnaise, sour cream, freshly grated lemon zest, lemon juice, flour, beer, celery salt, celery, vegetable oil, parsley sprigs

Taken from www.epicurious.com/recipes/food/views/parsleyed-celery-root-fritters-and-lemon-aioli-14492 (may not work)