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Celeriac Schnitzel with Almond Crust

Thick slabs of golden, almond-crusted celeriac fried until shatteringly crispy outside and meltingly tender within.
Print Recipe
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Side Dish
Cuisine: German
Servings: 4 servings
Calories: 295kcal

Ingredients

  • 1 large celeriac peeled and cut into 2cm steaks
  • 80 g almond flour
  • 40 g Parmesan finely grated
  • 2 large eggs beaten
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt and black pepper
  • 3 tbsp butter + 2 tbsp olive oil for frying
  • Lemon wedges and fresh herbs to serve

Instructions

  • Par-cook celeriac steaks in salted boiling water 8 min until just tender. Drain and cool.
  • Mix almond flour, Parmesan, garlic powder, paprika, salt, and pepper on a plate.
  • Dip celeriac in beaten egg, then press firmly in almond mixture.
  • Heat butter and oil in a large pan over medium-high. Fry celeriac 3–4 min per side until golden.
  • Serve with lemon wedges, fresh herbs, and a simple herb cream if desired.

Nutrition

Serving: 1serving | Calories: 295kcal | Protein: 12g | Fat: 23g | Fiber: 4g
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