Ingrediënten:

  • 1/2 (½ ) celeriac
  • 2 cups (480 ml) sunflower oil for frying

Breading for about 4 schnitzel:

  • 2 tbsp (2 tbsp) plain flour
  • 1/4 cup (30 g) gram flour substitute plain flour
  • 1/4 cup (60 ml) water
  • 1 tbsp (1 tbsp) soy sauce
  • 1 pinch (1 pinch) pepper
  • 1 cup (100 g) breadcrumbs
  • 1 tsp (1 tsp) salt

 

Bereiding:

Preparation

  • Peel the celeriac and cut four large slices about 5mm thick.
  • Combine the gram flour, water, soy sauce and pepper into a smooth batter.
  • On one plate prepare plain flour, on another the breadcrumbs combined with salt.

Breading

  • Dip a celeriac slice in the flour to finely coat it.
  • Next dip the slice in the gram flour mixture. Let the excess batter drip off.
  • And finally, coat the slice in the breadcrumbs.
  • Set aside ready for frying and repeat until all slices are breaded.

Cooking

  • Heat up a frying pan filled at least 1cm with frying oil. For an evenly browned crust, the schnitzel should be literally swimming in oil, not lie on the bottom of the pan.
  • To test if the oil is hot and ready for frying, drop in a few breadcrumbs. If you can immediately see and hear them bubble and sizzle up, it’s ready.
  • Carefully place a schnitzel in the hot oil. Fry for 2 minutes on each side, until deep golden brown. Use tongs to turn over the schnitzel to avoid splashes of hot oil.
  • Serve with salad and a slice of lemon to drizzle over.