1 Batter I, III, or V (per Farmer, p. 305 — see notes)
1 Vegetable oil or lard, sufficient for deep frying
Instructions
1. Trim celery stalks and cut them into 3-inch (7.5 cm) lengths.
2. Parboil the celery pieces in a large saucepan of salted boiling water until tender but not mushy, approximately 8-12 minutes, until a knife tip meets no resistance. Drain thoroughly in a colander.
3. While the celery is still warm, season the pieces on all sides with salt and black pepper.
4. Pour oil or lard to a depth of at least 3 inches (7.5 cm) into a deep heavy saucepan or Dutch oven (4-6 qt / 3.8-5.7 L). Heat to 375°F (190°C), confirmed with a deep-fry thermometer.
5. Working in small batches, dip each parboiled celery piece into the prepared batter, allowing excess to drip off, then lower carefully into the hot fat. Fry for 2-4 minutes per batch, until the coating is deep golden brown and crisp and the batter sounds hollow when tapped lightly with tongs.
6. Remove with a slotted spoon or spider and drain on plain brown paper or a wire rack set over a baking sheet. Keep warm in a 200°F (95°C) oven while frying remaining batches.
7. Arrange on a warmed platter and serve immediately with Tomato Sauce.
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