1 cup margarine, divided
1 cup white sugar
1 cup finely chopped celery
3 tablespoons white sugar
1 egg
3 cups vegetable oil for frying
2 (11 ounce) cans egg yolks
2 tablespoons lemon zest
2 tablespoons lemon juice
3 teaspoons lemon zest
Melt margarine and sugar in medium saucepan over low heat; stir until smooth. Remove from heat. Stir in celery and cut into 1/2-inch cubes. Set aside.
In a large resealable plastic bag, combine the egg, lemon juice, lemon zest and lemon juice. Shake vigorously and refrigerate the egg yolks. Pour yolk mixture into celery cubes. Roll celery cubes in the lemon zest. Place in hot oil or water to fry.
Fry celery cubes in hot oil or water until golden. Remove from heat and drain on paper towels. Cool completely before discarding lemon zest. Cut into wedges.