John Myers
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Celery and Sesame Schnitzel with Egg Dip
The perfect celery and sesame schnitzel with egg dip recipe with a picture and simple step-by-step instructions.
Celery and sesame schnitzel:
- 1 medium sized Celery bulb
- Salt
- Spelled flour type 630
- 3 tbsp Peeled sesame seeds
- 1 Egg
- Whole grain breadcrumbs
- 1 pinch Seasoned salt from my KB
- 1 pinch Garlic pepper from my KB
- 1 pinch Telly cherry pepper
- Rapeseed oil
Egg dip:
- 4 Boiled eggs
- 200 g Sour cream 10% fat
- 150 g Greek yogurt
- 6 Gherkins pickles
- 2 tbsp Capers
- 2 tbsp Mustard
- 1 shot Pickle brew
- 1 shot Garlic pepper from my KB
- 1 shot Seasoned salt from my KB
- 1 shot Sea salt from the mill
- 1 shot Telly cherry pepper
- Freshly chopped chives
Celery schnitzel:
- Halve the celery and peel. Cut into thin slices and cook in boiling salted water for about 3 minutes. Let cool down.
Egg dip:
- Peel the egg and push it through the egg cutter twice. Finely dice the pickles, chop the capers. Mix the sour cream, yogurt, pickle stock, mustard, seasoned salt, garlic pepper, pepper and salt, fold in the egg cubes, pickles, capers and chives. Cold spots.
Celery schnitzel:
- Mix the breadcrumbs and sesame seeds. Season the egg with seasoned salt, garip pepper and pepper. Make a breading line from the beaten egg with a little water, flour and breadcrumbs. Then first turn the celery slices in flour, then in the egg mixture and finally breaded!
- Heat the oil and fry the celery one by one until crispy. Possibly again salt and pepper.
- Serve celery schnitzel with egg dip We also had a green salad! 🙂
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