Vegan Schnitzel Recipe

Inspired by: veganboard

INGREDIENTS

• 1.5 celeriac
• 6 cups (1440 ml) sunflower oil

Breading for about 4 schnitzel:

• 6 tbsp plain flour
• 0.75 cup (90 g) gram flour
• 0.75 cup (180 ml) water
• 3 tbsp soy sauce
• 3 pinch pepper
• 3 cup (300 g) breadcrumbs
• 3 tsp salt

To serve:

• 6 slices of lemon
• easy potato salad
• green salad

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.
  

 

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.