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Air Fryer Celery Root Ribbons with Pickleback Ranch

Celeriac peeled into ribbons, seasoned with smoked paprika and lemon, and air fried into frilly crisp curls, served with an ice-cold pickleback ranch.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the ribbons
  • 1 medium celery root 1.25 to 1.5 lb, peeled
  • 2 tbsp olive or avocado oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt plus more to finish
  • 1/4 tsp black pepper
  • 1/2 lemon zested
For the pickleback ranch
  • 1/2 cup cold buttermilk
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 2-3 tbsp dill pickle brine
  • 1 tbsp dill pickles finely chopped
  • 1 tbsp fresh dill chopped
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • pinch sugar, salt, pepper

Equipment

  • Air fryer
  • Vegetable peeler or mandoline
  • Salad spinner

Method
 

  1. Peel the celery root into long ribbons with a vegetable peeler or mandoline. Dry them well in a spinner or towel.
  2. Toss with the oil, smoked paprika, garlic powder, onion powder, salt, pepper, and lemon zest.
  3. Preheat to 350°F. Cook in loose batches 8 to 12 minutes, tossing every 3 minutes, until frilly and crisp at the edges. Pull faster-browning ribbons early.
  4. Whisk the ranch ingredients and chill over ice. Salt the ribbons and serve with the cold ranch.

Notes

Dry the ribbons thoroughly — they're thin and any moisture stops the crisp.
Loose batches, tossed often, so they don't clump.
Serve the ranch icy cold for the contrast.