There's no real replacement for the almighty potato, but these celery root French fries are a pretty good snack. It's keto, paleo, gluten-free, dairy-free, AIP, low-iron, low-histamine, low-oxalate, and vegetarian.
I am a serious potato addict! Mashed, baked, scalloped, roasted, hashed, chipped, and especially French-fried. I love the potato in so many ways, but while eating low-carb or keto, these guys are a wee bit too high on the glycemic index, so I need to refrain.
Thus, I'm forever looking for the perfect substitute. So far, the best are fried green beans, but I also tried making them from the ugliest vegetable in the market. The celery root.
With only 5.9 grams of carbs per 3.5 ounces (100 grams) of cooked vegetable, celeriac is a healthier, lower-carb alternative to potatoes.
They were ok; next time, I think I'll fry them longer to get them to crisp up a bit better. They had the texture of a dehydrated apple, and I added cayenne pepper for spice and overdid it, so they were super spicy. They satisfied my salty French-fry craving, so they were definitely a success.
QUICK REFERENCE
📋 WHY THIS CELERY ROOT FRENCH FRIES RECIPE WORKS
- A lower-carb alternative to potatoes - only 5.9 grams of carbs per 100 grams of cooked celeriac.
- Ready in about 25 minutes - total.
- Fits nearly every plate - keto, paleo, gluten-free, dairy-free, AIP, low-iron, low-histamine, low-oxalate, and vegetarian.
- Satisfies a French fry craving - salty, crispy, and dippable.
🥘 Ingredient Notes
- Whole Celery Root: Peeled and cut into 2-inch by 1-inch batons.
- Fat of Choice: I use bacon grease for tossing the celery root before frying.
- Salt and Paprika, or Seasonings of Choice: Season to taste once the fries come out of the oil. I used paprika here, but feel free to swap in whatever seasonings you like.
- Oil for Frying: Use any oil you prefer.
- Parmesan (Optional): A finishing garnish if you tolerate dairy.
📖 VARIATIONS
If you'd rather not fry these, you can also bake celery root fries in the oven or make them in an air fryer, though they won't be quite as crispy as frying. For baking, toss with oil and seasonings and bake at 400 degrees, flipping halfway through, until browned and tender.
🔪 Instructions
Step 1: Lightly toss the celery root in the fat of your choice; I use bacon grease.
Step 2: In a large sauté pan or deep fat fryer, heat the oil until hot.
Step 3: Add the celery root fries to the hot oil, taking care not to overcrowd the pan. Fry on one side until golden, about 2 to 3 minutes, then turn and continue frying until done, about 2 to 3 minutes more.
Step 4: Remove with a slotted spoon and place on a paper-lined plate. Season to taste with salt, paprika, or whatever other seasonings you like, and garnish with Parmesan if desired.
🍽 EQUIPMENT
You'll need a large sauté pan or deep-fat fryer to cook the celery root. Shop deep fat fryers on Amazon! A slotted spoon is also handy for lifting the fries out of the oil and letting the excess drain off before they hit the paper towel.
🍴 How to Serve
I think these would be a great snack, appetizer, or side to accompany burgers. I might also serve these with my green olive tuna salad for dipping or as a nice side with crispy chicken leg quarters. I think these would make a great combo.
If you're one of those who enjoy sweet and salty and miss dipping fries in ice cream, you could also make these to dip in my chocolate walnut fat-bomb ice cream. I bet that would be pretty good!
They're definitely different, but the difference is similar to making something like mashed garlic cauliflower or parsnip chips.
🥣 Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through and crisped back up, since the texture softens once refrigerated.
💭 TOP TIP
Keep the oil on the lower side, around 300°F, rather than cranking up the heat. If the oil is too hot, celery root can brown and darken before it has a chance to fully crisp through, so a lower, steadier temperature gives the inside time to cook while the outside gets golden. Patting the pieces dry with a paper towel before frying also helps them crisp up better.
👩🏻🍳 Recipe FAQs
Yes, despite being a different plant, celery root tastes a lot like celery, often described as celery blended with parsley, with a mild, nutty sweetness underneath.
Yes, similar to a potato. Keeping the peeled pieces submerged in a bowl of cold water with a splash of lemon juice until you're ready to cook slows down the browning.
Celery root is pretty versatile once you get past how it looks. I've heard people mash it like potatoes, turn it into hash browns, grate it raw into a remoulade, or toss it into soups and gratins. I haven't tried all of these myself yet, but it's on my list.
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Recipe
Celery Root French Fries
Ingredients
- 2 lbs Whole celery root peeled, and cut into 2-inch by 1-inch batons
- Fat of choice
- Salt and paprika, or seasonings of choice
- Oil for frying
- ¼ cup Parmesan optional
Instructions
- Lightly toss the celery root in the fat of your choice; I use bacon grease.
- In a large saute pan or deep fat fryer, heat the oil until hot.
- Add the celery root fries to the hot oil, taking care not to overcrowd the pan. Fry on one side until golden, about 2 to 3 minutes, then turn and continue frying until done, about 2 to 3 minutes more.
- Remove with a slotted spoon and place on a paper-lined plate. Season to taste with salt, paprika, or whatever other seasonings you like, and garnish with Parmesan if desired.
ROXANNE CAHILL says
They were amazing ty
Heather says
YAY! So glad you liked them Roxanne!