John Myers
Contents
show
Celery Schnitzel with Tartar Sauce
The perfect celery schnitzel with tartar sauce recipe with a picture and simple step-by-step instructions.
For the celery schnitzel:
- 1 Half a celery bulb (approx. 800 g)
- 1 tsp Salt
- 100 g Flour
- 150 g Breadcrumbs
- 2 Eggs
- 150 ml 100 – 150 ml Erdnussöl
For the tartar sauce:
- 100 g Mayonnaise
- 1 Small onion (approx. 50 g)
- 1 Cucumber (approx. 100 g)
- 1 Strong pinch of salt
- 1 pinch Pepper
- 0,5 tsp Sugar
- 50 ml Cooking cream
Celery schnitzel:
- Peel the celery, cut into approx. 5 – 2 cm thick slices and cook in salted water (1 teaspoon) for approx. 5 minutes, drain and allow to cool. Bread the celery slices (flour, eggs, breadcrumbs) and fry them in a pan with plenty of peanut oil on both sides until golden / brown.
Tatar sauce:
- Peel the onion and dice very finely. Dice the cucumber very finely. Put all ingredients (mayonnaise, diced onion, diced cucumber, salt, pepper, sugar and cooking cream) in a small bowl and mix / stir well.
Serve:
- Serve the celery schnitzel with the tartar sauce.
Tip:
- Possibly. serve with mashed potatoes. The tartar sauce also goes well with cauliflower.
Facebook Comments