Carefully cut the skin off the celery root and slice it in half. Cut the remaining celery root into 1/2-inch thick, schnitzel-sized pieces. Cook in boiling water with kosher salt (salted like the ocean as you would for pasta – about 1 tablespoon) for 15 minutes, covered. They should be tender to the touch with a fork when done. Then place the schnitzels into a cold bath so the temperature drops and you can handle them.

Meanwhile, set up the breading station with two large plates and one large bowl for the egg or plant-based milk. Fill the first plate with the flour, pepper, and a pinch of kosher salt. Place the egg or plant-based milk in a bowl and cover the second plate with the matzo meal or breadcrumbs.

Once the stations are ready and the schnitzel slices are in the cold water, start heating up the vegetable oil. Fill it up to about a ¼-inch high in a large skillet over medium-high heat. Try to keep the temperature around 350°F or 180°C.

While the oil is heating up, start dipping the schnitzel first in the flour, then the egg or plant-based milk, and then the matzo meal. Place the schnitzel on a separate large plate to rest until the oil is hot enough. Using tongs or a spatula, carefully pick the schnitzel up and place it in the oil. Fry for about 2-3 minutes each side until they’re golden brown, like latkes. Use tongs to carefully turn the schnitzel over to avoid splashing hot oil.

Meanwhile, place a paper towel over a plate. When the schnitzel is ready, use tongs to move the schnitzel to the paper towel to soak up excess oil. Serve on a small plate with a sprinkling of kosher salt and a healthy dollop of homemade jam.