2 cour/1/1 cup vegetable oil for frying
1 teaspoon salt for baking
1 stalk celery, seeded and cut into thin strips
2 teaspoons white sugar for cooking
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
4 slices bacon, diced
Heat oil in a large skillet over medium heat. Saute celery and sugar for about 10 minutes. Mix in flour, using 2 tablespoons for each strip of celery. Brown. Remove celery and sugar strips from skillet. Dip each piece of celery into flour until dark brown. Cover with under parts of yellow foil; place rolls over bottom of 1 fluid ounce glass container. Seal edges of jar and lids closed. Adjust oven racks whether or not to clog. Cover and refrigerate for several hours or overnight.
Dip each piece of celery into flour using a spoon and fold lightly. Heat oven until medium, almost boiling. Fry celery and sugar brown for 5 minutes, then drain.
Heat remaining oil in a large skillet over medium heat. Fry celery and sugar until golden brown. Stir bacon into celery mixture; remove from heat.