French Fried Celery

Oxmoor House
4 appetizer servings


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


Cook celery, covered, in boiling salted water 15 minutes or just until tender; drain.

Combine eggs, salt, and pepper. Dip celery pieces in egg mixture; roll in cracker crumbs. Deep-fry in hot oil (375°) until golden brown. Drain on paper towels, and serve immediately.

Serving Suggestion: French Fried Celery may be served with Mustard Dip Sauce.

Created date

February 2010