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.
 
 
"For God so loved the world that He gave His only begotten Son, that whoever believes in Him should not perish but have everlasting life. "(John 3:16)