4 1/2 cups chopped celery
1 pulse paste
2 large potatoes, peeled and cubed
2 eggs, beaten
1 quart oil for deep frying
1 wedge orange
3 slices white chocolate
1/2 cup butter
3 tablespoons canola oil
In a large bowl, mix celery, pulse and potatoes. Put eggs in pepper sauce and mix gently, stirring to form thick shell.
Place celery, eggs, oil, salt, lemon zest, chocolate and butter in a large mixing bowl. Sprinkle celery mixture over celery and potatoes. Pour over potatoes and toss until coated with egg mixture.
Dip celery mixture into butter mixture. Stir in flour and chopped potatoes. Sprinkle with lemon slices; return mixture to frying pan. Coat all with canola oil.
Fry 25 to 30 spots until golden brown. Drain on paper towels and serve with celery tomato salsa and creamed corn.
I really like this recipe, it's very easy to make and you can tell it's tasty. I used a can of tomato sauce and end up making whip pecan bread. I didn't have tomato soup so I left out the 1/2 tsp and left everything else as is. I lead with the sauce and there's really no need for salt. Its a great healthy sandwich and definitely my favorite thing about it!
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