veg
( georgian English )
150g / 5oz plain flour ( all purpose )
2.5ml / 1/2tsp salt
1.5ml / 1/4tsp grated nutmeg
2 egg yolks
125ml / 4 floz white wine
350g / 12oz celery
clarified butter ( ghee ) ( sieved, melted butter )
First make the batter:
mix the flour, salt and nutmeg in a bowl, make a well in the centre and drop
in the egg yolks with 15ml / 1 tbsp of the wine. Mix, stirring in the
flour, then gradually add the remaining wine, beating well. Leave to
stand for at least 30 minutes.
Cut the celery into12.5cm / 5 inch lengths, and simmer in boiling water until
almost tender, 5-8 minutes. Drain well and pat dry.
Dip each piece into the batter, coating completely, then fry in hot clarified
butter ( or deep fry in lard ) for about 2 minutes on each side until
golden.
Serve immediately, sprinkled with melted butter if
fancied.