No-carp celery in almond breadcrumbs:
Fried celery in any style is very popular in our country and it could suit a vegetarian Christmas table.
500g of washed raw celery
Salt to salt the celery
Wholemeal or gluten-free breadcrumbs + almond slices according to your taste, there are never enough of them.
If you’re going to prepare the gluten-free version, make the batter of out plain buckwheat flour, water and salt. No eggs are needed as buckwheat sticks really well. You need to whisk it for a little while in a bowl to release the binder. Let it stand for about 5 minutes. The flour with the water will thicken. The ratio for the batter is 1:1 – water to flour.
Cut the celery into slices about 1.5 cm wide and salt them slightly. Dip them in the batter and then in the breadcrumbs with almond slices. You’ll need to hold them in the breadcrumbs for a little while and press them down so that the breadcrumbs adhere.
Then place individual battered portions into oil heated to 180°C at most and fry them for a short time until they’re golden-brown. If you’re worried that the celery will be raw, you can solve this by putting it into boiling salted water for a little while before battering it – for 2 minutes so that it softens. Those who have some seaweed at home, for example Nori slices, can cut them up and wrap them around the celery. The seaweed will stick and then you can coat it in the batter and breadcrumbs.