Celery pieces, parboiled, dipped in batter and fried, make an excellent crisp vegetable and they are particularly good
served with a piquant sauce.
1 or 2 heads of celery
5 oz. flour
1 teaspoon salt
2 tablespoons brown ale 4 fl. oz. water.
oil for deep frying
Prepare and parboil the celery for 10 minutes.
Sift the flour and salt into a small mixing bowl. Make a well in the centre and pour in the ale and water. Using a wooden
spoon or a wire whisk, mix in the liquid. Beat well until the mixture is smooth and creamy. Cover the batter and leave it at room temperature for 30 minutes.
Heat the oil in a deep-frying pan. Drain the celery and cut it into small pieces. Dip the celery pieces in the batter.
Drop into the hot oil and fry until golden. Drain the fritters on a plate lined with kitchen paper towels. Serve hot.