Vegan Fried Celery With Parsley Fries

INGREDIENTS:

• 2 medium celeries
• 1 cup chickpea flour
• 2 dl of water
• Salt, pepper, red pepper
• 1 teaspoon garlic powder
• 1-2 pinches of cayenne pepper
• ½ teaspoon turmeric
• 1 teaspoon of mixed spices
• Flour and breadcrumbs
• 1 tablespoon yeast flakes (optional)
• Pumpkin seeds and sunflower seeds
• Approx. 1 dl sunflower oil or coconut oil
• 5-6 grains of small to medium potatoes
• Half bouquet of parsley

 

PREPARATION:

1.) Boil in a pan approx. one and a half litres of water, and in another one approx. two to three litres.

2.) When it boils, we put half a teaspoon of salt in both pans.

3.) Peel, wash and cut the celery into slices and tossed in the water of 1-1,5 litres for a few minutes (in the smaller pan), then remove and let them cool.

4.) Peel and wash the potatoes and cut into cubes of the desired size, and cook in a larger pan over medium heat for 15-20 minutes.

5.) Mix the chickpea flour, water, and spices into a liquid mass of pancake dough. The is best mixed with a hand whisk until become lump-free.

6.) Pour flour into a plate, the chickpea paste into another one, and the brewer's yeast-seeded breadcrumbs into the third one.

7.) First dip the sliced, ​​boiled celery in the flour, then in the chicory mass, and then rolled in the seed crumb.

8.) Meanwhile, heat a little sunflower oil or coconut oil in a sauce-pan (as much as it covers the celery at least halfway).

9.) Once the oil is hot, fry both sides of the celery slices until it becomes red, this approx. takes 2-2 minutes for each side.

10.) Sprinkle with chopped parsley greens when serving.