For a long time, I’ve wondered what to do with the leftover celery pulp from my celery juicing sessions…

As many of you know and practice, celery juicing has become a movement around the world. It’s quoted by Medical Medium that “Plain, fresh celery juice is one of the most powerful healing juices available to us”, subsequently boosting celery stalk sales over the past few years. 

It’s not a movement I was exposed to until 2016, when a vaccine injury induced an auto immune disorder in one of my familiy members. This set our entire family on a journey to learn how to heal the body of toxins. And celery juice was at the top of the list.

However, only recently did I realize that the leftover celery pulp from juicing the stalk was rich in fiber and phytonutrients that have antioxidants and anti-inflammatory properties. Definitely not something to throw away. 

The best way to ingest the highest amount of fiber, would of course be to eat the pulp raw. But this is definitely not for everyone 😊 So I have come up a variation of croquettes, which are something that I am used to making with zuchini to share with everyone.

Here is my recipe below, feel free to leave any comments or inspirations. 

Ingredients

For the Batter:

Pulp of 4 celery ribs (squeeze to remove any leftover juice)

1/4 teaspoon of salt

1/4 teaspoon of black pepper

1/4 teaspoon of paprika

1/8 teaspoon of cumin

2 tablespoons of vegan mayo

2-3 tablespoons of corn meal (depending on how much liquid is in the leftover pulp)

For the Breading & Frying:

1/3 cup of gluten-free panko flakes

3-4 tablespoons of avocado oil (enough to cover the bottom of the frying pan)

Directions

For the Batter & Breading:
1. In a small bowl add all the batter ingredients together and mix until evenly incorporated

2. Scoop a spoonful of batter and roll into a ball ( I make mine small enough to create six croquettes)

3. Then flatten each ball of batter in your hand into a circular or oval shape

4. Add each shaped batter one-by-one into a bowl of gluten-free panko flakes and carefully cover them completely, then place them on a plate or tray until ready to fry

For the Frying:

1. Add avocado oil to a frying pan so that it’s at least covering the bottom of the frying pan, these croquettes are small and flat so they do not need more than a quarter inch of depth

2. Let the pan sit on medium heat for five minutes and then fry the batch on both sides until they’re golden brown (2-4 minutes on each side)

3. Place the batch either on a towel-lined platter or on a metal drying rack to cool

4. Serve the croquettes warm with a dip – enjoy! 😊

Ingredient Purchase Recommendations:

Plant Perfect Vegan Mayo – 12 Fl. Oz.

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