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Celery Fritters

Celery fritters are boiled celery coated in batter and fried until golden, then sprinkled with fine salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Celery Fritters

Ingredients

Directions

Prepare the celery

  1. Boil the celery in salted water until tender.

  2. Dry the celery on a cloth and cut into equal lengths.

Fry and serve

  1. Fry the celery in batter until golden brown.

  2. Sprinkle with fine salt and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Celery
Provides the main body and tender texture of each fritter.
Batter
Forms a crisp, golden coating as it fries.

The step that matters

Drying the celery before frying. Surface moisture makes the batter slide off and steam instead of crisping, so the celery should be patted dry before it goes into the batter and hot oil.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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