Celery Fritters (Recipe from 1898)

Celery Fritters (Recipe from 1898) >>>

New Zealand Mail, Issue 1350, 13 January 1898, Page 17-3

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Celery Fritters (Metric Version):

• Mix 240 ml (1 cup) of finely chopped celery with 240 ml of batter.

• Drop the mixture, 15 ml (1 tablespoon) at a time, into boiling lard.

• When well browned, drain, sprinkle with finely chopped parsley, and serve.

  Basic Fritter Batter Recipe

  Ingredients:

  • 1 cup all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 1/2 tsp black pepper (optional, for savory fritters)

  • 1 large egg

  • 3/4 cup cold water or milk (adjust for desired thickness)

  • Optional: 1-2 tbsp cornstarch (for extra crispiness)

  Instructions:

  1. In a large bowl, mix the flour, baking powder, salt, and pepper.

  2. In a separate bowl, beat the egg and combine with water or milk.

  3. Gradually add the wet mixture to the dry ingredients, whisking until smooth. The batter should be thick enough to coat the back of a spoon but still flow easily.

  4. If making sweet fritters, you can add 1-2 tbsp of sugar and a splash of vanilla extract.

  5. Dip your vegetables, fruits, or meat into the batter and fry in hot oil (around 350°F / 175°C) until golden brown.

  Tip: For ultra-crispy fritters, replace part of the flour with rice flour or add a splash of sparkling water instead of still water.