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Ingredients
- 10 ribs celery, cut into 2-inch lengths on the bias
- 1 cup extra virgin olive oil, for frying
- Flour, for dredging
- 2 eggs, lightly beaten
- Salt and pepper, to taste
Method
- Bring 4 quarts of water to a boil and add 2 tablespoons salt.
- Cook the celery in the boiling water for 7 minutes, until tender but not soft.
- Drain and set aside on paper towels to cool.
- In a heavy-bottomed skillet, heat the oil until it is almost smoking.
- While the oil heats, place the flour on a plate and place the eggs in a shallow bowl.
- Dredge the cooled celery pieces through the flour, then the egg and cook them in the oil until they are deep golden brown.
- Remove with a slotted spoon to a plate lined with paper towels.
- Season with salt and pepper and serve.
