Southern French-Fried Celery (1983)

• 6 stalks celery, cleaned and cut into 3-to-4-inch pieces
• 2 eggs, beaten
• 1/2 tspn salt
• 1/4 tspn pepper
• 1 cup cracker crumbs
• Vegetable oil

Cook celery, covered, in boiling, salted water for 15 minutes, until tender. Drain.

Combine eggs, salt, and pepper. Dip celery pieces in egg mixture, then roll in cracker crumbs.

Deep fry in hot oil (375 degrees) until golden brown. Drain on paper towels, and serve immediately. Yield: 4 appetizer servings. 

More "Lost" Celery Recipes

Creamed Celery Casserole (1982)

Celery Victor with Crab Legs or Shrimp (1946)

(Origin - "The Southern Heritage Vegetables Cookbook" by Southern Living, part of Oxmoor House, 1983.)