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Gluten-Free Celery Root Schnitzel without starch

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Adjust Servings:
600 g. Celery Root
200 g. Buckwheat flour
100-150 ml. Water
40-50 g. Sesame seeds
1 tbsp. Smoked sweet paprika
1 tsp. Dried Coriander
to taste Salt and Pepper
Oil for frying

Gluten-Free Celery Root Schnitzel without starch

This Celery Root Schnitzel is so crispy outside and tender inside!





      Celery root is very versatile in vegan cooking. It can be prepared as a side dish or the main dish depending on the ways you cook it. I have already written how amazing celery root for your health is and how to cook with it, read THIS POST with the Celery Root Mash recipe.

      I have seen celery root Schnitzel in some vegan restaurant menus as I live in Germany. Schnitzel is originally an Austrian dish, but it is widely cooked throughout Germany and even considered as a part of traditional German cuisine! The problem with these vegan schnitzels though was that the coating – crispy outside part usually contains gluten and some refined white flower, which we don’t want. That is why I have developed my own #gluten-free schnitzel version with an extra protein.  The secret is simple: I use buckwheat flour as a base of the coating. Yes, my favourite buckwheat, which contains  all the essential amino-acids  human body needs. It gives it a nice crunch and a very pleasant flavour, if you like buckwheat pancakes, than you will probably love this recipe too!

      What pairs well with Celery Root Schnitzel? 

      This particular dish I have served with quinoa salad on the side for the extra veggies and protein. My quinoa salad contains tomatoes, fresh herbs, a cucumber, fresh zucchini, carrots and spring onions.

      What would also pair well with the schnitzel is

      • Any form of potatoes;
      • Rice/ risotto;
      • Gluten-free pasta salad;
      • A green salad (extra light option);
      • A cabbage salad or cooked cabbage;
      • Grilled or Steamed Vegetables.

      How to serve the Schnitzel?

      I recommend serving it with a fresh lemon on the side and some good-quality mustard.

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      Prepare the celery root

      Peel the hard celery skin off by cutting it out from each side with a sharp knife


      Slice the celery root in ca. 3-4 mm. slices


      Prepare the crispy coating

      Mix on 1 plate 130 g. of the buckwheat flour with water to achieve a think porridge-like consistency. You will need a very little water, add little by little a several drops and whisk until well combined


      Mix in the other plate the dry ingredients, the rest of the flour, sesame seeds, spices, salt and pepper, mix well.


      Preheat the pan on a medium high heat with 3 tbsp. of your oil of choice.


      Take each individual slice of celery, dip and coat it in the fixt wet mixture fist, and then follow up with dipping it in the dried mixture plate to cover from both sides.


      After covering the celery slices place then on the preheated pan and fry from each side for 4-5 minutes until soft (check with a fork). You will need to add more oil as the new batch of celery slices come into the pan.


      When the schnitzels are done, place them on paper towel before serving so soak up the extra oil.


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