Best 4 Pan Fried Breaded Celery Root Recipes

**Pan-fried Breaded Celery Root: A Culinary Symphony of Texture, Flavor, and Health Benefits**

In the realm of culinary delights, pan-fried breaded celery root stands as a testament to the transformative power of simple ingredients. This humble vegetable, often overlooked in the shadow of more popular produce, unveils a symphony of textures, flavors, and health benefits when treated with the right technique.

Our collection of pan-fried breaded celery root recipes explores diverse culinary traditions, offering a range of options to suit every palate and preference. From the classic Italian preparation, where celery root is dredged in flour, egg, and breadcrumbs before being pan-fried to golden perfection, to the Asian-inspired version featuring a crispy panko crust and a tangy dipping sauce, these recipes showcase the versatility of this underrated root vegetable.

But it's not just味覚（あじかく）the taste that makes pan-fried breaded celery root a culinary gem. This dish is also a powerhouse of nutrition, boasting an impressive array of vitamins, minerals, and antioxidants. Celery root is a rich source of dietary fiber, potassium, and vitamin C, while its unique flavor profile is attributed to compounds like apigenin, a flavonoid with potential anti-inflammatory and antioxidant properties.

Whether you're a seasoned home cook or just starting your culinary journey, our pan-fried breaded celery root recipes provide an accessible and delicious way to incorporate this healthy and flavorful vegetable into your meals. So, let's embark on this culinary adventure together and discover the hidden culinary treasures that await us in the world of pan-fried breaded celery root.

Here are our top 4 tried and tested recipes!

PAN FRIED CELERY ROOT, POTATO, AND GOAT CHEESE TERRINE

Pan Fried Celery Root, Potato, and Goat Cheese Terrine image

Great as an appetizer or a light lunch dish.

Yield Serves 8

Number Of Ingredients 8

Ingredients

1 1 1/4-pound eggplant, cut crosswise into 1/4-inch-thick slices
1 1 1/4-pound celery root, peeled, cut crosswise into 1/8-inch-thick slices
1 14-ounce russet potato, peeled, cut crosswise into 1/8-inch-thick slices
Olive oil (for brushing vegetables)
2 large red bell peppers
2 3.5-ounce logs fresh goat cheese (such as Montrachet), cut into 1/4-inch-thick slices
12 large fresh basil leaves
1 7-ounce ball drained fresh water-packed mozzarella, cut into 1/4-inch-thick slices (Regular mozzarella can be substituted.)

Steps:

Preheat oven to 400°F. Arrange eggplant, celery root and potato separately in single layer on 3 nonstick baking sheets. Brush both sides of vegetables with oil. Sprinkle with salt and pepper. Working in batches, bake until vegetables are tender, and celery root and potato are pale golden, about 6 minutes for eggplant, 10 minutes for celery root, and 14 minutes for potato. Transfer vegetables to separate small bowls. Cool completely.
Char red bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers. Quarter peppers lengthwise.
Place 12x12-inch foil sheet on work surface. Arrange half of potato slices over foil, forming 9x9-inch square. Arrange half of celery root slices over potato slices. Arrange half of eggplant slices over celery root slices. Arrange basil leaves over eggplant. Repeat layering with goat cheese, mozzarella. and red peppers. Press firmly to compress layers. Repeat layering with remaining eggplant, celery root, then potato slices.
Using foil as aid, carefully roll up terrine as for jelly roll. Wrap terrine in additional foil. (Can be prepared 1 day ahead. Refrigerate.)
Freeze terrine until firm on edges but not frozen through, about 2 hours. Slice terrine into eight 1-inch-thick slices (do not remove foil). Transfer slices to baking sheet and freeze 10 minutes.
Lightly coat cut sides of terrine slices with flour. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add slices and cook until vegetables are heated through and cheese begins to melt, about 2 minutes per side. Remove foil from slices. Arrange slices on plates and serve.

AIR FRYER CELERY ROOT FRIES

Air Fryer Celery Root Fries image

Celeriac, or celery root, fries made in an air fryer and served with spicy vegan mayo.

Provided by Buckwheat Queen

Categories Appetizers and Snacks

Time 48m

Yield 4

Number Of Ingredients 8

Ingredients

½ celeriac (celery root), peeled and cut into 1/2-inch sticks
3 cups water
1 tablespoon lime juice
⅓ cup vegan mayonnaise
1 tablespoon brown mustard
1 teaspoon powdered horseradish
1 tablespoon olive oil
1 pinch salt and ground black pepper to taste

Steps:

Put celery root in a bowl. Pour in water and lime juice. Mix and let sit for 20 minutes.
Preheat the air fryer to 400 degrees F (200 degrees C).
Make the mayo sauce. Mix together vegan mayonnaise, mustard, and horseradish powder. Keep covered in the refrigerator until needed.
Drain the celery root sticks, dry, and place back into a bowl. Drizzle oil over the fries and season with salt and pepper. Toss to coat evenly.
Add celery root to the air fryer basket. Cook, checking for doneness halfway through, about 10 minutes. Shake the basket and continue cooking until fries are crisp and browned, about 8 minutes more.
Serve fries immediately with vegan mayo on the side.

Nutrition Facts : Calories 167.7 calories, Carbohydrate 13 g, Fat 12.9 g, Fiber 1.8 g, Protein 1.8 g, SaturatedFat 2 g, Sodium 259.1 mg, Sugar 2.8 g

PAN-FRIED BREADED CELERY ROOT

Pan-Fried Breaded Celery Root image

I often just pan-fry celery root cause it's much faster than just boiling it, though for the sake of time I parboil it for a few minutes. I often make it as a vegetarian main and serve it with different salads.

Provided by Marianne

Categories Vegetarian Recipes

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

2 celeriac (celery roots), peeled and sliced 1/3- inch thick
2 eggs
1 pinch seasoned salt, to taste
4 tablespoons dry bread crumbs
2 tablespoons vegetable oil

Steps:

Bring a large pot of lightly salted water to a boil. Cook celery root slices until lightly softened, 5 to 7 minutes. Pat dry with paper towels.
Beat eggs and seasoned salt in a shallow bowl. Pour bread crumbs into a second bowl. Dredge celery root slices in egg, then dip in bread crumbs.
Heat oil in a skillet over medium heat and pan-fry celery slices on both sides until browned, about 5 minutes.

Nutrition Facts : Calories 286.3 calories, Carbohydrate 41.8 g, Cholesterol 81.8 mg, Fat 10.6 g, Fiber 7.5 g, Protein 9.7 g, SaturatedFat 2.1 g, Sodium 536.9 mg, Sugar 7 g

BAKED CELERY ROOT FRIES

Baked Celery Root Fries image

Oven-roasted celeriac sticks are a lovely accompaniment to your main dish or even alone, just for a snack. The light celery flavor goes well with a spicy homemade ketchup. I tried two different methods to achieve the crispiest fries, and this was the one that I preferred. I served it with homemade harissa ketchup.

Provided by Buckwheat Queen

Categories Side Dish Vegetables Tomatoes

Time 45m

Yield 2

Number Of Ingredients 13

Ingredients

½ celeriac, peeled and cut into 1/2-inch sticks
1 tablespoon olive oil
salt and ground black pepper to taste
¼ cup tomato paste
2 tablespoons tomato sauce
1 tablespoon apple cider vinegar
2 teaspoons harissa
2 teaspoons brown rice syrup
¼ teaspoon ground coriander
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
1 pinch fine sea salt
1 teaspoon water

Steps:

Preheat the oven to 225 degrees F (99 degrees C). Line a large baking sheet with aluminum foil and place in the oven to preheat.
Place celeriac in a bowl; drizzle olive oil over and season with salt and black pepper. Toss fries to coat evenly.
Remove baking sheet from the hot oven. Transfer fries to the baking sheet in a single layer with some space between them.
Bake in the preheated oven for 20 minutes.
While fries bake, combine tomato paste, tomato sauce, apple cider vinegar, harissa, brown rice syrup, coriander, garlic powder, onion powder, and sea salt in a small bowl. Stir to combine until smooth. Add water, 1/4 teaspoon at a time until desired consistency. Set ketchup aside.
Remove fries from oven and increase oven temperature to 450 degrees F (230 degrees C). Flip fries and return baking sheet to the hot oven. Bake until crispy, about 15 minutes more.
Serve celery root fries with harissa ketchup.

Nutrition Facts : Calories 206.7 calories, Carbohydrate 31.9 g, Fat 7.7 g, Fiber 5.3 g, Protein 5.2 g, SaturatedFat 1.1 g, Sodium 807.3 mg, Sugar 13.6 g

Tips:

Choose the right celery root: Look for celery roots that are firm and heavy for their size, with no blemishes or bruises.
Peel the celery root carefully: Use a sharp knife to peel the celery root, being careful not to remove too much of the flesh.
Slice the celery root evenly: Cut the celery root into 1/2-inch thick slices, so that they cook evenly.
Coat the celery root slices in flour, egg, and breadcrumbs: This will help them to brown and crisp up in the pan.
Fry the celery root slices in hot oil: Use a large skillet or frying pan with enough oil to cover the bottom of the pan. Heat the oil over medium-high heat and then add the celery root slices. Fry them for 3-4 minutes per side, or until they are golden brown and crispy.
Serve the pan-fried breaded celery root immediately: These are best served hot and crispy, so don't let them sit around for too long before eating.

Conclusion:

Pan-fried breaded celery root is a delicious and easy-to-make side dish that can be enjoyed by people of all ages. It is a great way to use up leftover celery root, and it can also be served as an appetizer or snack. With its crispy breading and tender, flavorful interior, pan-fried breaded celery root is sure to be a hit at your next gathering.