Page title and description

John Tovey's lightly curried, deep-fried celery strips
Ingredients
- 400-450g celery stalks
- milk for soaking
- 75g plain flour
- 5 tsp curry powder
- oil for deep-frying, e.g sunflower
- salt
Method
Prep time:
5 min
PT5M
Cooking time:
15 min
PT15M
-
Step 1
Cut each stalk into 5cm pieces and then into 5mm thick strips. Soak in cold milk until you want to fry them. -
Step 2
Mix the flour and curry powder and spread out on a baking tray or put into a roomy plastic bag. Drain the celery strips in a sieve, then tip into the flour mixture, mixing to coat evenly. Tip back into the sieve to shake off excess flour. -
Step 3
Preheat a pan of oil to 180°C. Fry the strips in the oil for about 4 minutes in 3-4 batches, using the handle of a wooden spoon to stop them clogging together. Drain briefly on kitchen paper and serve immediately, sprinkled with salt.