Fried Celery

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Portionen: 4

  • 2 pieces Celery (medium-sized)
  • Lemon juice
  • 100 g Flour
  • 1 piece Egg yolk
  • 1 piece Egg white
  • Parsley
  • Milk (or beer)
  • Fat (for frying)
  • Salt

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.

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Fried Celery

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