Ingredients

1 stalk celery
boiling water
salt
2 eggs, separated
1/2 C. light cream
1 C. flour
1 tsp. baking powder
fat or oil for deep-frying

Cooking Instructions

Break the celery into ribs and cut into 3″ to 4″ lengths. Place in a large skillet and add boiling water barely to cover. Add salt to taste. Cover and simmer for only 3 to 5 minutes, or until celery is barely tender. Drain well and pat dry. Combine the egg yolks and cream. Sift together the flour, 1/4 tsp. salt and the baking powder and add egg yolk mixture to make a batter. Beat the egg white until stiff, but not dry, and fold into batter. Dip the celery pieces into the batter and fry, a few at a time, in the fat or oil heated to 365°. Drain on paper towels and serve at once. Serves 8. Note: Sticks of barely tender, cooked parsnip can be dipped into the batter and deep-fried in a similar fashion to make parsnip fritters.
 
 
"But solid food is for the mature, who because of practice have their senses trained to discern good and evil." (Hebrews 5:14)