Vegan Schnitzel


Inspired by: veganboard


INGREDIENTS

  • 1.5 celeriac

  • 6 cups (1440 ml) sunflower oil

Breading for about 4 schnitzel:

To serve:

DIRECTIONS

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.

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