Celery juice has tons of benefits, but one con is that you waste the healthy micro-biome nourishing fiber of the vegetable. That is, unless of course, you repurpose that juice pulp into something delicious on its own accord! That's how these Celery Juice Pulp Fritters were born.
And sometimes they even outshine the celery juice, which is hard to do. Because celery juice is so healing and gut-comforting.
These celery fritters are delicious!
The fritters are savory due to the egg, salt, and coconut oil. They are also fresh in flavor, thanks to the parsley.
They pack plenty of health benefits. Parsley is known to reduce heavy metals and coconut oil offers plenty of healthy fats. Combined with the fiber and remaining vitamins in celery pulp and the nourishing protein-filled egg, this is a complete breakfast. For real, not like those marketing claims from cereal companies. #lies.
Anyways. They are good and easy and a simple way to get more out of your groceries. It's always good to stretch things, getting more for your budget, and reducing food waste.
Sometimes I make juice just so I can eat these. If that isn't a good motivation feedback circle, I don't know what is.
Need more info on Celery Juice?
I go into detail in this posts about Why Celery Juice is so good for you, as well as the classic celery juice recipe.
I also compare Celery Juice in a blender versus from a juicer in this post as well as dig a little deeper into some of the benefits of celery juice on an empty stomach in the morning.
How to make the Celery Juice Pulp Fritters
Retrieve the celery pulp
First, you'll need to make celery juice so that you have celery pulp.
If you are making a multi-vegetable/fruit juice, make sure to juice the celery first and remove the pulp before juicing the other ingredients. That way you can separate out the celery pulp and it won't be mixed with other ingredients. This is especially important if you are subsequently juicing fruit because the fritters are meant to be savory.
Usually, I get about 1 cup of juice pulp from making a 16oz glass of juice. However, this recipe is forgiving. If it's a little more or a little less, that's ok. It will still work.
Prepare the skillet and heat the oil
Add coconut oil to the skillet and turn to medium-high heat so that the oil is nice and hot by the time you are ready to fry the fritters.
Form the patties
Take the juice pulp and place in a bowl, mix in coarsely chopped fresh parsley, 1 egg, salt, and pepper. Then you can form them into patties.
Fry the fritters
Place the formed patties into the oil and cook about 2 minutes per side or until golden brown. I like the way these cook best in a cast iron skillet because it can create a hotter cooking surface and create a better browning effect. However, if you do not have a cast iron skillet, any skillet will do.
But put this one on your wish list!
How to serve the Celery Pulp Fritters
These are delicious and would be good on their own for breakfast. I often make the celery juice for breakfast one and circle back for a second breakfast of fritters.
They also save well in the fridge until the next day and freeze pretty well. They are not quite as good as the fresh ones, but totally workable for meal prep and planning ahead.
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Celery Juice Pulp Fritters
Ingredients
- 1 cup celery pulp from juicing the pulp typically has large pieces of celery that give texture and shape to the fritters.
- 1/2 cup coarsely chopped fresh parsley
- 1 large egg
- 1/4 tsp salt
- 1/2 tsp pepper
- Coconut oil about 3 tbsp, enough to evenly coat bottom of pan and cover 1/3 of fritters
Instructions
- Heat coconut oil on medium high
- Mix all other ingredients together in bowl and form into patties
- Place patties gently into heated coconut oil and fry for 2 minutes or until golden brown
- Gingerly flip, using spatula(s), and let fry another minute or two
- Remove to a paper towel
- Serve and enjoy!
Notes
Nutrition
This nutrition information does not tell the whole story of food's nutritional value! Make sure to use your gut intuition on what your body needs, eat your veggies and get 30 plants a week for optimal gut health. This nutritional data is calculated based on above values and standard brands. This information may vary.
Amazingly delicious! Made these for brunch today, I used chopped kale instead these were crispy & savory! 🍴😋
Glad you loved them! So tasty
So yummy! Opted for Trader Joe’s onion salt, but kept everything else the same. Wow-the flavor!! Perfect for breakfast for those who prefer more savory foods or even just a snack.
I just came back to the recipe tonight, as I have more pulp from my celery juice this morning, and ready to make more fritters!
I’m only wondering with the fat being higher than the other items, is this in fact considered healthy? Clearly the fat is from the egg and coconut oil, but in terms of my counting macros and needing my fat intake to be below, 67g, the 27g of combined fats is a good chunk of my daily allotment. I loved the coconut flavor, but any ideas of something else that will still allow them to cook and be clean?
Thanks so much!
I'm so glad you liked them!! They are so tasty. About the fat, I'd first say eating fat doesn't make you fat. These healthy fats like coconut oil and avocado are actually really good for us! Also not all of the coconut oil used for cooking is absorbed into the fritters and egg has Choline which is really good for a number of biochemical processes in your body.
If you want to reduce the fat, however, you can try baking them on a baking sheet instead. they won't have that same fritter taster or golden flavor but you might give that a shot! Just lightly coat the fritter edges with EVOO or melted coconut oil before baking.
Looking forward to trying this recipe. I really don’t like coconut oil. Would olive oil be ok? I know it might now be as “clean” but I’m working my way up to it. Thanks!
Definitely! You could also avocado oil or use lard or leftover bacon grease.
I love these! I’ve added some onion salt and some nutritional yeast! Yummy!!!
Yum!! I bet that added a nice umami flavor. Cool idea and glad you liked them!!
I looved these!! Thank you so much! I adjusted it a little bit, my pulp was very chunky and stringy so I ran it in a food processor with the egg, I added a small handful of rolled oats to add back some texture and soak up some moisture. I didn't have parsley, so used carrot and beet greens instead. I also added some nutritional yeast, smoked paprika and dried mushroom powder. I was blown away by how good it came out! Next time I'm going to try to add some beans and serve with fine chopped red onion and a tomato/apple cider vinegar salsa of some sort. Thanks again!
Those are some awesome modification ideas!
Great recipe!
Thanks so much!!
These are delicious! Remind me of healthy little hash brown patties.
They are like little hashbrown patties! and just as good on the go 🙂
Fantastic, simple recipe!!! Love it.
I'm so glad you like it Nina!! It's one of our favorites!
mine are too wet and just a few soak up all the oil, help please! my juicers not all that great and is probably leaving behind too much juice
Hello Gabriella - Are you saying the fritters themselves are too wet after cooking or that the fritter is absorbing the oil so you can't cook more? My juice pulp is definitely damp, but not dripping. Let me know more about the problem you are facing and I'll try to help!
Star test
My celery pulp was from my masticating juicer. I don't think this recipe works with this kind of juicer pulp. The celery pulp remains quite stringy after juicing. Frying it in a fritter does not soften it enough, so the fritters (while the flavour seemed good), were completely inedible, like biting into a lump of firm chewy pieces of string. I think I'd have to put them though a food processor first, and I'm not sure that would be enough. I threw everything into the compost.
Im so sorry that they didn't work for you. What brand of juicer do you have? And was your celery fresh? This also works with carrots and other vegetables if your juicer isn't able to break down celery well enough.
Hello! Thanks for the reply! I have an Omega. It pressed the juice out more than shredding, so it doesn't disintegrate the stringy celery. For some reason I thought cooking the celery would break the fibres down, but it did not. So for this type of juicer pulp Id put everything through the food processor first. It just wont be shredded fine enough to use otherwise.
The celery was fairly fresh. Not straight-from-the-garden fresh, but crispy and not wilted.
I currently use this Breville juicer (https://amzn.to/3g6etXm), but I've used several other masticating juicers as well and they have all worked well. The pulp always has little pieces of full celery that get discarded and I find that the celery bits and the parsley give great texture to the fritters. I think food processing the pulp will end up leaving them soggy and mostly relying on the egg to stick together. I agree that you have to like eating celery to eat these fritters! Let me know if there is something I can add to the recipe to clarify expectations on it! I'd hate for others to have a bad experience as well. You might like this recipe for celery better as it blends the celery. (https://eatyourwayclean.com/paleo-cream-of-celery-soup/) It doesn't specifically call for juice pulp, but you could add it in. Thanks!
These were perfect! Only thing is I had to lower the heat bc I was about to cause a fire. Then I read in coconut oil directions it can’t be under too high of a heat. Do you have nutrition info? Thank you!
Thanks for the comment, I've been debating adding nutrition info to all of my posts so when I do that this will be updated as well! Coconut oil does well at high temps, better than olive oil but always be careful when frying in hot oil!