Celery schnitzel
These celery schnitzels are ultimately crispy and deliciously spicy. Sounds too good to be true? Then let our recipe prove you wrong.
INGREDIENTS
FOR THE VEGETABLE SCHNITZELS
1 celeriac (approx. 750 g)
Salt
3 – 4 tbsp tasteless oil for frying (e.g. germ oil)
FOR THE BREADING
80g flour
130 ml plant drink
2 tsp mustard (medium hot)
1 tsp paprika powder (sweet)
¾ tsp salt
¾ tsp pepper
150 g panko flour (or breadcrumbs)
PREPARATION
1. Peel the celery and cut it into slices approx. 1 cm thick. Bring a pot of water to the boil. Add a generous pinch of salt and blanch the celery slices for 5 minutes. Remove from the water, drain and pat dry.
2. Mix the flour, plant drink, mustard, paprika powder, salt and pepper in a deep plate. Place panko breadcrumbs (or breadcrumbs) on another plate. First dip the celery slices through the flour and vegetable drink mixture and then roll them directly in the breadcrumbs.
3. Line a plate with kitchen paper. Heat neutral-flavored oil in a non-stick pan. Fry the celery schnitzel over medium heat for 4-5 minutes per side until crispy and golden brown.
4. Remove the vegetable cutlets from the pan and place them on the prepared plate. Serve with vegetables or, for example, potato salad. Enjoy your meal!
