Vegan Kotlet Schabowy, made with celeriac for a wonderful taste and texture, served with buttery dill potatoes.
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Prep Time 20 minutesmins
Cook Time 20 minutesmins
Course Main
Cuisine Polish
Servings 3
Ingredients
Kotlety
1celeriac
3tablespoonsplain flour
1teaspoonblack pepper
½cupgram flour
½cupunsweetened plant milk
2tablespoonsnutritional yeast
½teaspoonsmoked paprika
1teaspoonsalt
1 and ½cuppanko breadcrumbs
2cupsvegetable oil
Potatoes
600gnew potatoes
½teaspoonsalt
½teaspoonfreshly cracked black pepper
30gplant-based buttermelted
1tablespoondillfinely chopped
Instructions
Kotlety
Prepare the celeriac by peeling off the skin and washing it. Cut it into thin slices around 1cm thick, make sure the slices are thin otherwise it won't cook properly. I got 6 slices out of one celeriac.
Now prepare the dredging station. In one bowl add the 3 tablespoons plain flour and 1 teaspoon freshly cracked black pepper.
In another bowl add the ½ cup gram flour, ½ cup unsweetened plant milk, 2 tablespoons nutritional yeast, ½ teaspoon smoked paprika and 1 teaspoon salt. Mix well with a whisk to remove all lumps. The batter should be thick.
In the last bowl add 1 and ½ cups panko breadcrumbs.
Heat the 2 cups of vegetable oil in a pan to around 170C. Make sure the oil is at least 2cm deep.
Once the oil is hot, dredge each slice firstly in the flour, then the gram flour mix, then finally in the breadcrumbs. You might need to get your fingers messy to make sure the gram flour batter sticks. Cook in the hot oil on each side until golden brown, around 2 minutes on each side.
Once cooked, drain the excess oil on kitchen paper.
Potatoes
Scrub potatoes then steam them for 15 to 20 minutes until fork tender. The time will vary depending on the size of the potatoes.
Once tender, remove the potatoes from the steamer and set them aside to cool
When cool enough to handle gently peel the skins off the potatoes.
Heat a pan over medium heat and add the butter to melt. Once melted add the potatoes along with the chopped dill, salt and pepper. Stir to coat the potatoes in the butter for around 1 minute, remove the pan from the heat and serve.