Ornamental Separator

Fried Celery

Learn about this recipe from our historic foodways staff, then try it at home

Those who love tempura vegetables will find a companion in this recipe. The light coating and frying of this underused vegetable is signature to its taste.

18th Century

Boil it half an Hour, and let it cool; then make a Batter with Rhenish Wine, the Yolks of Eggs , and a little Flower and Salt; dip every Head in, and fry them with clarify’d Butter, and melted Butter for Sauce.

— “Adams’ Luxury and Eve’s Cookery,” London, 1744.

21st Century


  • 1 head of celery
  • 1 cup White Rhine Wine
  • 2 eggs
  • ¼ tsp. salt
  • Flour to thicken batter
  • 1 lb. of clarified butter or 1 cup of cooking oil
  • ¼ cup melted butter for sauce (if desired)


  1. Cut off the bottom fourth of the stalks. Boil gently for 10 to 12 minutes. Drain and cool on a cloth or towel.
  2. Whip the eggs very well in a mixing bowl. Add salt, wine and blend well.
  3. Add flour slowly as you mix with a mixer (on slow speed) or a whisk. Add and mix until the batter is much like a thin pancake batter.
  4. Bring oil to medium heat in a fry pan.
  5. Dip the heads and stalks into the batter and fry until the batter is golden brown in color. Drain on paper towel.
  6. Drizzle butter over if desired and serve.

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Historic Foodways