Breaded Celeriac
How do you make crispy breaded celeriac?
Peel and slice the celeriac, then briefly boil the slices in salted water. Prepare a batter with chickpea flour, spices, and beer; let it rest. Dip the slices in the liquid mixture and then bread them in corn flour with herbs. Bake at 200°C for 15 minutes or fry until golden.
A fresh and different flavor, perfect to enjoy as an appetizer or side dish. Celeriac is a vegetable with very few calories and many properties: detoxifying, diuretic, and anti-inflammatory. It contains fiber and provides iron, calcium, phosphorus, and vitamin C, among other things. It is worth trying, and what better way than breaded and baked.
The screen will not turn off while you cook.
Servings: Serves 4
Ingredients
- 2 celeriacs (about 780 g)
- 150 g chickpea flour
- 225 ml beer or sparkling water (soda water)
- Pinch of turmeric
- Pinch of black pepper
- Pinch of salt
- 250 g yellow corn flour
- Pinch of dried or fresh marjoram
- Pinch of dried or fresh sage
- Extra virgin olive oil
Instructions
Start by removing the peel and cleaning any impurities from the celeriacs.
Cut into slices about ½ cm thick.
In a medium pot, add water and a little salt, place the celeriac slices inside, and once the water boils, cook them for 5-10 minutes.
In a separate bowl, add the chickpea flour, sprinkle in the turmeric, pepper, and a pinch of salt. Mix well.
Pour the beer into the dry ingredients.
Mix well, cover, and let rest in the refrigerator for at least 30-45 minutes.
On a large plate, place the corn flour, sage, and marjoram—finely chopped if fresh, or a small amount if dried. Mix well.
Once the liquid mixture has rested, dip the celeriac slices into it one by one. Let them drain slightly.
Immediately afterward, place them on the corn flour.
Turn them so the slices are fully breaded. Repeat until all the celeriac slices are used.
Once all are breaded, decide whether to bake or fry them. If baking, preheat the oven to 200°C (395°F). Line a baking tray with parchment paper and place the celeriac slices one by one on the tray. Drizzle a little extra virgin olive oil over each one. Bake for 10 minutes with the tray in the middle of the oven. Then move it to the highest part of the oven for another 5 minutes to brown.
If you want to fry them, place frying oil in a pan and cook them until golden.
Enjoy your meal!
Reviews
There are no reviews yet.
- 2 celeriacs (about 780 g)
- 150 g chickpea flour
- 225 ml beer or sparkling water (soda water)
- Pinch of turmeric
- Pinch of black pepper
- Pinch of salt
- 250 g yellow corn flour
- Pinch of dried or fresh marjoram
- Pinch of dried or fresh sage
- Extra virgin olive oil