Peel the celeriac and use a slicer or something similar to cut it into 2-3 mm slices.
Use a paper towel to thoroughly wipe off any moisture.
Slowly deep-fry in 160℃ oil.
Flavor with your desired amount of herb salt.
Story Behind this Recipe
They're fluffy like potatoes, so I tried making this. My husband also likes this dish.
If you slice the celeriac as-is each piece will seem quite big, but once you fry them they'll reduce in size by 70%. Deep-frying them slowly and thoroughly gives them a crispy texture. The unique flavor of celeriac will also be reduced.