Dry the slices before breading
Moist celeriac makes flour and crumbs slip off. The short steam-drying stage and patting dry are more important than a particularly thick breadcrumb coating.
Everyday cooking Recipe
Air fryer celeriac schnitzel
The celeriac is boiled before breading and then dried well. Thus, a thick raw root disc does not first have to become soft under brown crumbs.
Total time
1 hr 3 min
Calories
276 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
Precooking prevents a hard centre
Four slices about 1 cm thick make up two portions. The 350 g refer to peeled, celeriac with all woody parts removed. Since two slices have more air contact than four tightly pressed, two complete cooking batches are planned. An additional sauce or potato side dish is not part of the basic quantity. The prepared breadcrumb coating is fully included for the nutritional values.
Vegetarian Dinners
Air Fryer Recipes
Vegetables
Recipe
Air fryer celeriac schnitzel
Pre-cooked celery slices get a thin egg and breadcrumb coating. They are baked in two batches and remain delicate inside.
Ingredients
2 servings
Method
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1
Pre-boil the slices
Boil water in a pot. Add the celeriac slices and cook quietly for about 8 minutes until just tender when pierced with a small knife. Drain, evaporate for about 5 minutes and carefully dab dry. Discard the cooking water after draining.
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2
Apply a thin breadcrumb coating
Season the celeriac with salt and pepper. Coat first in flour, then in egg and finally in breadcrumbs. Shake off excess loose bread and slightly press on the sticky crumbs. Wetting both sides thinly with the weighed oil.
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3
Bake the first batch
If provided, preheat for 3 minutes to 180 °C. Cook two slices with space between them for about 16 minutes at 180 °C, turn after 9 minutes. The inside must be soft, the egg breadcrumb coating completely cooked; in case of doubt, reach at least 70 °C for 2 minutes.
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4
Cook the second batch
Keep the remaining two slices cool until then and bake for about 16 minutes at 180 °C and turn. If necessary, extend. Serve two celeriac schnitzels per portion; enjoy the first batch as soon as possible.
Kitchen know-how
Tips for Air fryer celeriac schnitzel
Keep the slices evenly thick
Significantly thicker pieces take longer to cook. The first knife test is already taking place before breading.
Variations
How to adapt this recipe
Spread the precooked slices thinly after seasoning with a total of 10 g of mustard. Then bread as described; this addition changes the nutritional values.
Use the same weight of panko breadcrumbs. Carefully oil large dry areas and observe the early browning.
Nutrition per serving
276kcal
30.9 gCarbohydrates
10.2 gProtein
9.9 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Air fryer celeriac schnitzel
Not for this procedure. The slices, which are one centimeter thick, are boiled first just tender to make the middle under the breadcrumb coating tender.
Included are pre-cooking, evaporation, breading, possible pre-heating and two baking batches with 16 minutes each.
No. The basic breadcrumb coating contains egg. A vegetable binding would be an independent variant with other properties and nutritional values.
No. It is poured after cooking. For the nutritional estimate, the celeriac is calculated using its raw weight; individual cooking water losses are not calculated.
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