Foto: Willfried Gredler-Oxenbauer
Peel and halve celery, cut into half centimeter thick slices, cook in salt water and some lemon juice until semi-tender. Blend a thick batter with the flour, a pinch of salt, egg yolk, finely chopped parsley and milk (or beer) as required; finally fold in the stiff egg white. Cover the dry celery slices with flour, dip into batter and quickly deep-fry in hot fat on both sides. This dish is served with a tartar sauce. You can fry cleaned, whole (smallish) champignons the same way. But they can also be deep-fried after being coating with flour, dipped in whisked eggs and breaded with breadcrumbs.