Description
Want an original appetizer that you can impress guests, and to eat useful spine in a crispy crust? In Latvia great respect for the celery, is sold everywhere here... It is eaten in salads, in soups, stews and fried! A little imagination, seasonings and get fragrant, tasty snack!
Ingredients
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Celery root
250 g
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Chicken egg
2 piece
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Milk
40 ml
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Bread crumbs
5 Tbsp
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Cheese
2 handful
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Rye flour
0.5 cup
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Salt
-
Black pepper
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Vegetable oil
5 Tbsp
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Seasoning
0.5 tsp
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Paprika sweet
0.3 tsp
Cooking
Celery cultivated from the skin, wash, dry. Start the test with small portions, then one egg will need 20 ml of milk.
Divide into thin plates-the semi-circles. The thinner-the better they are roasted. Chops call them for visual comparison and the technology of breading. The easiest thing is to roll in flour with salt, pepper and fry, but in a complex batter is much tastier!
For the top breading take the breadcrumbs out of the bread house (or flour), add a couple of handfuls of grated cheese.
Who loves safely add paprika.
For batter in the eggs pour in milk and mix of spices.
Whisk thoroughly with a whisk.
For the lower breading decided to take for use rye flour. Dip each slice first into it, top with a pinch of pepper.
Roll both sides in flour, transfer to egg, a slice of celery and dip fully.
Eggs slice placed in the upper breading, very tasty, which will give us zazharistaya crust.
Carefully roll in bread crumbs and cheese.
Fry in vegetable oil on one side until Golden brown.
Turn over and fry the other side.
Move the "chops" on a napkin.
Served on a common dish of crispy slices directly warm.
When stand up night under the cover will become softer, rustaweli will disappear, but saturated and the taste will be more tender.
Fans of spicy celery taste! I personally love this appetizer)))
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