Читать книгу Food Facts for the Kitchen Front - Литагент HarperCollins USD, Ю. Д. Земенков, Koostaja: Ajakiri New Scientist - Страница 44

1 head of celery

A little fat for frying.

A little flour and water for a thin batter.

Wheatmeal breadcrumbs.

Prepare the celery and trim into short lengths. Simmer these in salted water until tender, then drain, saving the liquid for soup. Make a thin frying batter of flour and water, dip each portion into this, drain, roll in crumbs and fry until lightly browned. Three to four minutes’ frying should be sufficient, turning the pieces until they colour and crisp.

Serve with a light shaking of vinegar.