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Celery Fritters, Curried

A fried snack of celery pieces coated in bechamel and curry, then battered and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Celery and sauce are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 2,360 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Celery Fritters, Curried

Ingredients

Directions

Prepare the celery

  1. Wash and clean the celery, then cut it into 2-inch pieces.

  2. Cook the celery in stock or salted water until tender, then drain on a sieve.

Coat and fry

  1. Once cold, toss the celery pieces in the Bechamel sauce mixed with curry paste until thoroughly coated.

  2. Dip each coated piece in frying batter and drop into boiling fat.

  3. Fry until golden, then drain on a cloth or paper.

Season and serve

  1. Sprinkle with coarse sea salt mixed with a little curry powder, just enough to color it.

  2. Serve immediately on a folded napkin.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Celery + saucetop 23% of all pairs
    Smell alikelow
    Cooked together2,360 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Celery
Forms the tender, mild vegetable core of each fritter.
Bechamel sauce
Adds creamy moisture that clings to the celery and carries the curry flavor.
Curry paste
Gives the coating its main spiced flavor.
Frying batter
Forms a crisp, golden shell that browns when fried.
Curry powder
Adds aroma and color to the final seasoning.

The step that matters

Fry until golden, then drain on a cloth or paper.. The fat must be boiling when the battered pieces go in. Hot fat sets the batter quickly and browns it, while cooler fat lets the coating soak up oil and turn greasy. Draining right after frying lets excess oil run off and keeps the crust crisp.

“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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