fennel and chilli salt
To make the fennel and chilli salt, place the salt, chillies and fennel seeds in a small non-stick frying pan over high heat. Cook for 1–2 minutes or until fragrant. Place in a small food processor and pulse until just combined. Set aside.
Heat the oil in a large, deep saucepan over medium heat until hot. Deep-fry the celeriac, in batches, for 2–3 minutes or until golden and crispy. Drain on non-stick baking paper, sprinkle with the salt and serve immediately.