Celery Fritters

Ingredients

• a head of Celery
• the yolk of an egg
• 1 table-spoonful of salad-oil
• ilb. of flour
• a little salt, pepper, and nutmeg
• the white of the egg beaten to a stiff froth

Method

1. 1

   Wash and boil celery until tender, drain and cut into 4in pieces.

2. 2

   Dip in batter made from egg yolk, oil, flour, and seasonings.

3. 3

   Fry in hot fat until golden brown.

4. 4

   Drain and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 208. The excerpt below is the record exactly as published.

Celery Fritters. — (1) Wash thoroughly a head of Celery, put it into a saucepan of water and boil it until it is quite tender. Take it out, drain it quite dry, and cut the white stalks into pieces about 4in. in length. Dip these into batter, plunge them into a frying-pan of boiling fat, and fry until of a good brown colour. Take them out, drain, put them on a napkin over a dish, and serve. See Fig. 396. For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heaas THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 327 Celery — continued. stewpan with trimmings of bacon, put the heads of Celery in, just cover them with broth, and add a few cloves and peppercorns ; then butter some paper and cover the heads with it, and let them simmer gently until they are tender. When they are done, drain, trim, and pile them up in pyramids on a dish. Strain the gravy, skim off all fat, and reduce it to half-glaze ; work up a small piece of butter to a cream, put it in with the gravy, and when it is incorporated pour the whole over the Celery, and serve. Celery — continued. (2) Cut oft' the tops of twelve heads of Celery, leaving about 6in. attached to the root, wash well without part- ing the sticks, put them into a saucepan of boiling water, and scald them for about a-quarter-of-an-hour ; then plunge them into cold water, take them out, drain, and tie three of them together. Put sufficient thin slices of fat bacon at the bottom of a saucepan to cover it, place the Celery on this, add a little parsley and salt, a few onions or scallions, and sufficient good broth to moisten. Cover over the whole with more slices of bacon, and then with a piece of buttered paper ; boil up, and then simmer until the Celery is done. Take out the bundles of Celery, drain them, cut them apart, put them into a frying-pan with a good supply of butter, and fry. When done, take them out, drain them, put on a dish, and serve. (3) Cut half-a-dozen white stalks of Celery into pieces about 2in. long, boil until tender in boiling salted water, dip them in batter, and fry a golden-brown in smoking-hot fat. To make the batter, mix together smoothly the yolk of an egg. 1 table- spoonful of salad-oil, a little salt, pepper, and nutmeg, ilb. of flour, and sufficient cold water to make the batter stiff enough to hold the drops from a spoon. A few minutes before using stir into it the white of the egg beaten to a stiff froth

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