It was more popular to serve celery as a stand-alone vegetable a hundred years ago than it is now. One way of serving it back then was to bread the celery, and then fry it.
When I made this recipe, I struggled to get the bread crumbs to stay on the celery – and the breading was very uneven – though it tasted fine.
Here’s the original recipe:
I used paper towels instead of cheese cloth to dry the celery.
Fried Celery
1 bunch celery
salt
1 egg, beaten
3/4 cup fine bread crumbs
shortening, lard, or other fat
Wash celery and cut into 4-pieces; dry with paper towels. Sprinkle the celery pieces with salt, then dip in beaten eff, and then roll in the bread crumbs.
Heat 1-inch of fat in large skillet. Put the breaded celery in the heated fat, and fry until the breading is brown and the celery tender; remove from skillet and drain on paper towels.
A Hundred Years Ago 
This sounds tricky!
When I made this recipe, I definitely struggled with getting the the breading to stick to the celery.
I’m rather guessing you won’t bother again 😉
It is hard to imagine eating celery in that way.
It actually tasted good – even if it wasn’t as visually appealing as I’d hoped.
I think there must be a reason this fell out of favor. I’m going to pass on this one!
Good point – I can understand why this fell out of favor.
My cousin introduced me to fried celery several years ago but without the breading. We should all eat more celery.
I like the idea of skipping the breading. I also think that I’d like the celery if it was just stir fried.
I’m thrilled you prepared this so I don’t have to.
🙂
Well, now I’ve heard of everything. I’ll stick to munching on celery sticks.
Celery sticks work for me.