30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Buffalo Paneer Sliders
An elevated take on the classic, featuring a refined buffalo sauce, crispy paneer coated in a tempura-style batter, a creamy celery root remoulade, and tangy house-pickled red onions.
Total Time
90
Yield
12
Calories
450 cal
Difficulty
Hard
Cuisine
New American
(0 reviews)
What You'll Need
Equipment:
Small saucepan, Medium bowl, Deep fryer or large pot, Whisk, Paper towels •
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Instructions
Pickle the Onions: Combine Red Wine Vinegar, Water, Sugar, and Salt in a small saucepan. Bring to a simmer, stirring until sugar dissolves. Pour over sliced Red Onion and let sit for at least 30 minutes.
Make the Remoulade: In a medium bowl, combine all Celery Root Remoulade ingredients. Refrigerate until ready to use.
Prepare the Tempura Batter: In a bowl, whisk together Cake Flour, Cornstarch, Baking Powder, and Salt. Gently whisk in Ice-cold Sparkling Water until just combined. Do not overmix.
Fry the Paneer: Heat oil to 350°F (175°C) in a deep fryer or large pot. Dip Paneer cubes into the Tempura Batter and carefully fry until golden and crispy, about 2-3 minutes. Drain on paper towels.
Make the Buffalo Sauce: In a small saucepan, melt the Clarified Butter. Add the hot sauce, Apple Cider Vinegar, and Smoked Paprika. Simmer for 5 minutes, stirring occasionally.
Toss in Sauce: Add the fried paneer to the Buffalo Sauce and toss to coat evenly.
Assemble the Sliders: Spread Celery Root Remoulade on the bottom buns. Top with the buffalo paneer and Pickled Red Onions. Cover with the top buns and serve immediately.
