If you think schnitzel has to be made with meat, think again. I know when I lived in Germany as a vegetarian over a decade ago, I so so wished that I could have had a plant based version; now, I do!
This authentic German-style celery root schnitzel is a delicious, plant-based twist on the classic dish—bringing the same crispy, golden-brown coating and satisfying crunch while keeping things completely vegan (or vegetarian, if you prefer).
Celery root (or celeriac) I’m guessing is not be the first thing that comes to mind when you think of schnitzel, but it’s actually a traditional ingredient in German cuisine and makes for an incredibly hearty and flavorful alternative. In fact, in the German version of mirepoix, “Suppengrün”, it’s typically celery root, carrots, and leeks! You can buy that as a soup starter in the grocery stores, something I so wish the US caught on to. Celery Root when sliced, boiled until just tender, and coated in a perfectly seasoned golden breadcrumb crust, transforms into a crispy-on-the-outside yet tender-on-the-inside masterpiece.
This dish stays true to the authentic schnitzel preparation, with a classic breading technique using flour, plant-based egg wash, and breadcrumbs for that signature light, crisp texture. Once pan-fried to perfection, it’s traditionally served with a squeeze of fresh lemon and a side of warm potato salad, tangy sauerkraut, or refreshing cucumber salad—all of which perfectly complement the rich, crispy coating.
One of the things I love most about celery root schnitzel is how it celebrates simple, humble German ingredients while delivering bold, comforting flavors. Celery root has a subtly nutty, earthy taste with a hint of celery-like freshness, making it a fantastic base for absorbing the flavors of the crispy breading and any seasonings you add.
This recipe is perfect for anyone craving authentic German flavors in a plant-based form, whether you’re looking for a nostalgic comfort meal, a fun new way to cook with celery root, or even a show-stopping vegetarian dish for Oktoberfest celebrations in the late summer / early fall.
So, let’s get that skillet sizzling and make this crispy, golden, German-style celery root schnitzel that’s guaranteed to impress your German friends or family.
Authentic German-Style Celery Root Schnitzel
Equipment
- 1 Large Sharp Knife for peeling and slicing celery root
- 1 Large Pot for blanching celery root
- 1 Colander for draining
- 3 Shallow wide brim bowls for flour, egg/milk mixture, and breadcrumbs
- 1 Large Skillet (or Air Fryer) depending on cooking method
- 1 Tongs for flipping schnitzel
- 2-3 Paper Towels (or 1 Wire Rack) for draining excess oil
Ingredients
- 1 large celery root celeriac
- 3/4 cup all-purpose flour or a gluten-free alternative
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika optional, for depth
- 1/2 cup unsweetened plant-based milk or regular milk
- 1 tbsp Dijon mustard helps the batter stick and adds tang
- 1 cup fine breadcrumbs or panko for extra crunch
- 1 tsp nutritional yeast adds umami, optional
- 1/2 tsp garlic powder
- Neutral oil for frying like sunflower, canola, or avocado
- Lemon wedges for serving
Instructions
Prepare the Celery Root:
- Peel the celery root with a sharp knife (it’s tough, so be careful!).
- Slice it into 1/2-inch thick rounds to resemble schnitzel cutlets.
- Bring a pot of salted water to a boil and blanch the slices for 5-7 minutes, just until fork-tender but not falling apart. Drain and pat dry.
Set Up Breading Stations:
- Bowl 1: Mix flour, salt, pepper, and paprika.
- Bowl 2: Whisk milk with Dijon mustard.
- Bowl 3: Combine breadcrumbs, nutritional yeast, and garlic powder.
Bread the Schnitzel:
- Dredge each celery root slice in the flour, coating evenly.
- Dip into the milk-mustard mixture, letting excess drip off.
- Press firmly into the breadcrumbs, ensuring a solid, even crust.
Fry to Perfection:
- Heat 1/2-inch of oil in a large pan over medium-high heat (about 350°F/175°C).
- Fry each schnitzel for 2-3 minutes per side, until golden brown and crispy.
- Drain on a wire rack or paper towels.
Serve Immediately:
- Sprinkle with a pinch of salt while hot.
- Serve with lemon wedges, German potato salad, or cucumber-dill salad.
- For an authentic touch, add Dijon mustard or lingonberry jam on the side!
Notes
✔️ Blanching the celery root first ensures it’s tender inside but still holds its shape.
✔️ Frying in hot oil prevents greasiness and ensures a shatteringly crisp crust.
✔️ Panko breadcrumbs make it extra crispy if you want a crunchier bite. Adjustments for Air Frying Instead of deep-frying, lightly spray the breaded schnitzels with oil for a golden, crispy crust. Use panko breadcrumbs for extra crunch in the air fryer. Air fry at 390°F (200°C) for 10-12 minutes, flipping halfway. Step-by-Step Air Fryer Method
- Follow the prep and breading steps in the original recipe. Preheat your air fryer to 390°F (200°C).
- Place the breaded celery root schnitzels in a single layer in the air fryer basket.
- Spray lightly with oil (this helps crisp up the coating).
- Air fry for 10-12 minutes, flipping at the halfway mark, until golden brown and crispy.
- Remove, sprinkle with salt, and serve hot with lemon wedges, mustard, or lingonberry jam.
✔ Less oil but still crispy
✔ Faster than pan-frying
✔ Less mess & healthier alternative