Authentic German-Style Celery Root Schnitzel
A Plant-Based Take on a Classic! This celery root schnitzel is crispy, golden, and flavorful—just like the traditional German schnitzel, but using celeriac instead of veal or pork. It’s coated in a light, airy breading that shatters with each bite, and pairs perfectly with lemon, mustard, or lingonberry jam.
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
Tips for the Crispiest Schnitzel:
✔️ 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
✔ Less oil but still crispy
✔ Faster than pan-frying
✔ Less mess & healthier alternative
✔️ 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