The Myrtle Reed Cook Book

by Myrtle Reed

FRIED CELERY

Parboil, drain, dry, and cool stalks of celery cut into short lengths. Dip into melted butter and fry brown, or dip into fritter batter, or in egg and crumbs, and fry in deep fat. Olive-oil or lard may be used for frying. Serve with melted butter or [Brown Sauce], or with a sprinkle of grated cheese.