Elisabeth Ayrton

Fried Celery

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
English Provincial Cooking
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

This recipe is from Adam’s Luxury & Eve’s Cookery, published in 1744.

Ingredients

  • 1 head celery
  • 1 egg
  • ½ cup (60

Method

Remove the strings from the celery and cut the stalks into 1½ inch (3.5 cm) pieces. Boil the celery for 30 minutes, then cool slightly.

Beat the egg yolk and white separately. Beat the flour and the egg yolk, salt and pepper into the milk. Fold in the stiffly whisked egg white. Dip the celery pieces in the batter and deep fry until golden brown.