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Celeriac cutlets

I very rarely fry my food and this recipe is one of the rare exceptions as I really love it.

The secret to a good frying is to use a lot of  oil and add the vegetables only when the oil is at the right point of cooking. Add lemon to your fries to make your dish more alkaline.

1 celeriac (celery root)
Chickpea flour (or flour)
Finely ground corn flour (or bread crumbs)
A pinch of turmeric (optional to give the color)
Olive oil

Cut the celeriac into  slices  about 1 cm thick (I gave them a heart shape but you can  leave them as they are). Cook them for a few minutes in boiling water or steam them. Mix a couple of tablespoons of chickpea flour with water and a pinch of turmeric and salt to create a medium thick batter. Dip the slices into the batter and then directly bread them with corn flour or bread crumbs.
Heat plenty of olive oil in a wok (or a high enough pan), add the celery slices and fry them paying attention that they brown evenly on both sides.

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