Air Fryer Celeriac Fries

Air Fryer Celeriac Fries

What I like about this air fryer method is that celeriac cooks much better when the pieces are cut evenly, briefly par-cooked, and dried well before they go into the basket. I rely on the visual cue more than the clock here because air fryers vary, and root vegetables can go from firm to too soft depending on thickness and basket spacing.

These celeriac fries come out with browned edges, a tender center, and simple seasoning from paprika, garlic salt, pepper, and rosemary. They are best served hot, right after cooking, when the outside is at its driest and most lightly crisped.

If you like vegetable fry ideas, try these Air Fryer Jicama Fries next.

Ingredients for Air Fryer Celeriac Fries

• 1 large celeriac (celery root), about 1 1/2 to 2 pounds (750g), peeled and cut into even fry shapes
• 1 tablespoon vegetable oil
• 1 tablespoon olive oil
• 1 teaspoon kosher salt, plus more to finish
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic salt
• 1 tablespoon finely chopped fresh rosemary, plus more to finish

If you want to use just one oil, that works fine. I’d rather keep the coating light than add extra fat, so use olive oil or a neutral oil and toss just until the fries are lightly coated.

Optional for serving: sea salt for finishing. Optional for the basket: a light coating of cooking spray, or an air fryer-safe perforated parchment liner if your model allows it without blocking airflow.

How to Cut Celeriac for Fries

Celeriac has a rough, thick outer skin, so trim the top and bottom first, then peel away the exterior with a knife or sturdy peeler. Once peeled, cut it into fry-shaped sticks that are close in size so they cook at the same rate.

I find this works best when the fries are a little thicker than shoestring fries. Very thin pieces can break during tossing or brown too fast before the centers soften.

How to Make Celeriac Fries in the Air Fryer

1. Peel and cut the celeriac: Trim, peel, and cut the celeriac into even fry shapes. Similar thickness matters here, or some pieces will stay firm while others soften too much.
2. Par-cook briefly: Bring a pot of water to a boil or steady simmer and cook the celeriac fries for 3 to 5 minutes, just until they begin to soften. They should not be fully cooked. Drain very well.
3. Dry and season: Pat the fries dry with paper towels to remove as much surface moisture as you can. Transfer them to a large bowl and toss gently with the vegetable oil, olive oil, kosher salt, black pepper, paprika, garlic salt, and chopped rosemary. The fries should look evenly seasoned, not wet or glossy.
4. Preheat if needed: Preheat the air fryer to 380°F (190°C) if your model heats slowly or if you want faster browning. If your air fryer preheats on its own, this helps but is not essential.
5. Arrange in a single layer: Place the fries in the basket in a single layer with a little space between them. Cook in batches if needed so they brown instead of steaming.
6. Air fry: Cook at 380°F (190°C) for 12 to 18 minutes, shaking the basket or turning the fries halfway through. Start checking around 10 to 12 minutes if your air fryer runs hot. They are done when the edges are lightly browned, the outside looks dry, and the centers are fork-tender.
7. Finish and serve: Transfer the hot fries to a plate and finish with a little more salt or sea salt and extra rosemary, if you like. Serve right away.

Air Fryer Time and Temperature for Celeriac Fries

Use 380°F (190°C) as the starting point for celeriac fries. Most batches take 12 to 18 minutes, depending on how thick the fries are, how long they were par-cooked, and how crowded the basket is.

The part I pay attention to is the surface. The fries should look lightly browned at the edges and dry on the outside, not damp or heavy-looking. Air fryer models vary quite a bit with root vegetables, so check early and add time as needed.

How to Keep Celeriac Fries from Turning Soft

This is where the texture usually goes wrong. Celeriac holds moisture, and too much of it works against browning.

• Dry the fries well after par-cooking.
• Keep the oil coating light.
• Cook in a single layer instead of piling them into the basket.
• Serve them hot, as soon as they come out.

Do not expect them to be exactly like deep-fried potato fries. The goal here is a tender-crisp fry with browned edges and good savory seasoning.

Best Seasoning for Celeriac Fries

I’d rather keep the seasoning simple here because celeriac already has an earthy, slightly celery-like flavor. Paprika adds mild warmth and color, garlic salt brings a savory edge, black pepper rounds it out, and rosemary fits especially well.

Fresh rosemary works best both in the seasoning and as a final finish. A little sea salt after cooking also helps wake up the flavor.

Serving Ideas for Air Fryer Celeriac Fries

Serve these as a side with burgers, sandwiches, or grilled chicken, or treat them more like a snack with ketchup or aioli for dipping.

For another simple root-vegetable side, see Air Fryer Rutabaga. If you want another easy low-carb side, check out Air Fryer Turnips.

How to Store and Reheat Celeriac Fries

Let leftovers cool completely, then store them in an airtight container in the refrigerator for up to 3 days. The texture will soften once chilled.

To reheat, return the fries to the air fryer at 350°F (175°C) for a few minutes, until warmed through and re-crisped at the edges. They will not be quite the same as freshly cooked, but this is the best way to bring back some texture.

Nutrition

Approximate nutrition per serving, based on 4 side servings: 170 calories, 2g protein, 7g fat, 24g carbohydrates.

Approximate nutrition per 100g: 90 calories, 1g protein, 4g fat, 13g carbohydrates.

Nutrition is an estimate and will vary with the size of the celeriac, exact oil use, and final serving size.