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.
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.
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.
SubstitutionsWe really like celeriac, but you can also use other things such as mushrooms, aubergine, cauliflower, tofu or seitan as a base for your schnitzel.If you don't have gram flour, you can also make the batter with plain flour.VariationsYou can also use this breading process to make other dishes, such as breaded mushrooms or crispy veggies.