Celery Fritters

Ingredients

• half a dozen white stalks of celery
• the yolk of a raw egg
• a tablespoonful of salad-oil
• a quarter of a pound of flour
• a little salt, pepper, and nutmeg
• the white of the egg beaten to a stiff froth

Method

1. 1

   Cut celery into 2-inch pieces and boil until tender.

2. 2

   Dip in batter made from egg yolk, oil, salt, pepper, nutmeg, flour, and water.

3. 3

   Stir in beaten egg white before frying in hot fat until golden brown.

Nutrition per serving

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 230. The excerpt below is the record exactly as published.

CELERY FRITTERS. Cut half a dozen white stalks of celery about two inches long ; boil them until tender in boiling water and salt, dip them in the following batter, and then fry them a golden brown in smoking-hot fat. To make the batter, mix together smoothly the yolk of a raw egg, a tablespoonful of salad-oil, a little salt, pepper, and nutmeg, a quarter of a pound of flour, and enough cold water to make a batter stiff enough to hold the drops from a spoon; just before using the batter, stir into it the white of the egg beaten to a stiff froth

Cook this with the app: pantry check, scaling, and the assistant.