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Mamma Ratto's Fried Celery Root

This chard has an Italian accent that compliments most any grilled meat or fish. Our family tradition is to serve it with grilled lamb chops. Everyone loves this dish!


Celery Root

Garlic Cloves or Garlic Powder


Parmigiano Cheese

Salt and Pepper

Bisquick or bread crumb mix

Lemon Juice


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.