SEDANI FRITTI (Roman fried celery, for four)



10 ribs celery, cut on the bias into 2 inch lengths

1 cup extra virgin olive oil

½ cup all purpose flour

½ cup cornstarch

2 large eggs

salt and freshly ground black pepper



1. Bring 4 quarts of water to a boil in a medium pot and add 2 tablespoons of salt. Add the celery and cook until tender but not mushy, 12 to 15 minutes. Drain and spread on paper towels to cool.

2. In a large, heavy bottomed skillet, heat the olive oil over medium high heat until it is almost smoking. Meanwhile, place the flour on one plate and the cornstarch on another plate. Lightly beat the eggs in a shallow bowl. Working in batches, dredge the cooled celery pieces in the flour, then dip them in the eggs, letting the excess drip off and then dredge them in the cornstarch. Place the celery in the hot oil and fry, turning occasionally, until deep golden brown on all sides. Use a slotted spoon to transfer the celery to a plate lined with paper towels.

3. Season to taste with salt and pepper and serve immediately.


from Mario Batali, Molto Italiano

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