Garlic Cloves or Garlic Powder
Salt and Pepper
Bisquick or bread crumb mix
Wash and peel celery root. Cut into 1/8 inch to ¼ inch thick half moons. In a bowl of cold water add 2 tablespoons of lemon juice and cut celery root. Bring a pan of water to a boil add 1 tablespoon of salt. Add celery root. Cook 2 to 3 minutes until soft. Drain and rinse with cold water.
In a separate bowl, blend garlic, salt, pepper, and parsley.
Mix bisquick batter.
In skillet/deep fryer heat oil to high, turn down to medium to fry celery root. Dip celery root into batter and roll in blended herb mixture. Using the thongs drop into skillet/deep fryer and cook until golden brown.
Place in paper towel and sprinkle with Parmigiano cheese.