National Dish Austria: Celery Schnitzel (Recipe)
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Meet Celery Schnitzel, a clever vegetarian twist on Austria’s most famous comfort food. Thick slices of earthy celeriac are coated in a crisp golden crumb and fried until irresistibly crunchy, proving that you don’t need meat to enjoy a proper schnitzel. With its savoury bite and a generous squeeze of fresh lemon, this is hearty home cooking at its best — and an inviting way to make a humble root vegetable the star of the plate.
About Celery Schnitzel
Celery Schnitzel is a vegetarian dish rooted in traditional Austrian cooking, and one that grows more popular by the year. Originally thought of as a side dish or a simple way to serve vegetables, it has evolved into a satisfying main course that delights far more than just vegetarians. The combination of a crisp breadcrumb coating and a hearty, well-seasoned flavour turns every bite into a treat. Best of all, it offers a wonderfully creative way to enjoy celeriac, a healthy and often underrated root vegetable.
Ingredients (serves 1–2)
- 1 large celeriac (celery root)
- 100g plain flour (or gluten-free flour)
- 2 eggs (or a plant-based egg alternative)
- 100g breadcrumbs
- Salt and pepper
- Oil, for frying
- 1 lemon (for serving)
- Fresh parsley, to garnish
Shopping for the ingredients
For a truly delicious celery schnitzel, all the ingredients should be fresh and of good quality. Visit a local farmers’ market or an organic food shop to pick up fresh celeriac and free-range eggs. Choose good-quality breadcrumbs — and if you have a gluten intolerance, look out for the special gluten-free versions instead. Using fresh parsley and unwaxed lemons will lift the aroma of the finished dish considerably.
Preparing the dish
Before you start cooking the celery schnitzel, peel the celeriac thoroughly and cut it into slices roughly 1–2cm thick. We recommend blanching the slices briefly in salted water, which shortens the frying time and improves the texture. Pat the slices dry afterwards with a clean tea towel so the coating sticks properly. A little careful preparation goes a long way and helps you avoid any unpleasant surprises later at the frying stage.
Step-by-step instructions
- Season the celeriac slices lightly with salt and pepper.
- Set up a coating station: flour on one plate, the beaten eggs in a bowl, and the breadcrumbs on a second plate.
- Dip each celeriac slice first into the flour, then into the egg, and finally into the breadcrumbs.
- Heat plenty of oil in a frying pan and fry the breaded slices until golden brown on both sides.
- Drain on kitchen paper, then garnish with a squeeze of fresh lemon juice and chopped parsley.
Gluten-free / lactose-free version
Celery schnitzel is easy to make gluten-free and lactose-free. For the coating, use gluten-free flour in place of ordinary flour and swap the breadcrumbs for a gluten-free version or ground nuts. You can also use plant-based alternatives for the eggs, such as flaxseed or chia seeds, to achieve the binding you need. This keeps the dish every bit as delicious while making it safe to enjoy for anyone with a food intolerance — much like the gluten-free approach that works for crisp Courgette Rösti.
Tips for vegans and vegetarians
For vegans, turning this classic into a fully plant-based dish is simple. Instead of eggs, use a mixture of water and ground flaxseed, which acts as a binder and gives a consistency very similar to egg. For the coating, reach for panko breadcrumbs or even ground almonds for an extra-special crunch. This keeps the celery schnitzel not only vegan but also adds an interesting note of flavour.
More tips and tricks
A few extra pointers can make preparing your celery schnitzel even easier. Take care not to overcrowd the pan, as this lowers the oil temperature and can leave your schnitzel less crisp. A kitchen thermometer is handy for keeping the frying temperature between 170–180°C. After frying, let the schnitzel drain on kitchen paper to remove excess oil and preserve the crunch. For the perfect combination, serve them with a fresh salad or a side of your choice.
Adapting the recipe to your taste
Celery schnitzel is remarkably versatile and can be tweaked to suit your own preferences. Add different spices to the coating to vary the flavour — paprika or Italian herbs can really liven up the aroma. The accompaniments are flexible too: serve the schnitzel with a punchy sauce, a fruity chutney, or a classic Austrian potato salad. A little creativity here can lead to an entirely new taste experience and make the dish your own.
Ingredient substitutions
If you don’t have breadcrumbs to hand, plenty of alternatives will do the job. Try crushing cornflakes, or use porridge oats as a coating, both of which give a lovely crisp texture. In place of celeriac, you could also try cauliflower or aubergine, which are no less delicious. And for an egg-free version, vegan yoghurt alternatives can deliver the same binding effect.
Drink pairing ideas
Plenty of drinks pair beautifully with a celery schnitzel. A chilled radler (beer and lemonade shandy) or a crisp white wine such as Grüner Veltliner harmonise wonderfully with the dish’s flavours. For alcohol-free options, a refreshing citrus-flavoured sparkling water or homemade lemonade is ideal. These pairings turn any meal into a special occasion and round off the whole experience.
Serving and presentation ideas
To present the celery schnitzel attractively, a thoughtful arrangement makes all the difference. Serve the schnitzel on a colourful plate, garnished with fresh parsley and lemon wedges. A fresh salad or some steamed vegetables alongside add not only colour but also a welcome contrast in flavour. An appealing presentation turns the dish into a real highlight that will impress family and friends alike.
A bit of history
Celery schnitzel has its origins in traditional Austrian cuisine, where meat schnitzels — above all the iconic Wiener Schnitzel — play a central role. As vegetarian eating grew more popular, creative cooks in Austria began developing alternative “schnitzels” that were every bit as tasty. Celery schnitzel is a perfect example of how beloved dishes can be reimagined to suit different ways of eating. This category of recipe has proved itself to be not only delicious but also nourishing and versatile.
More recipe ideas
Summary: Celery Schnitzel
In short, celery schnitzel is a flavourful and versatile option for anyone who loves Austrian food or simply wants to try new vegetarian dishes. With its crisp coating and the freedom to adapt the recipe to personal taste, it quickly becomes a favourite at any dinner table. Paired with a fresh lemon dressing and a colourful salad, it delivers a genuine taste experience. Let the creativity of the kitchen inspire you and give this recipe a try today!
