Tempura-battered Stuffed Celery with Baby Leaf Salad

Tempura-battered Stuffed Celery with Baby Leaf Salad
Deep fried celery stuffed with cream cheese and garlic make for a wonderful snack when served with baby salad leaves and a mustardy vinaigrette. Quick, easy, and no fuss.
Recipe type: Snacks
Serves: Serves 4
Prep time: 
Cook time: 
Total time: 
  • 1 celery heart, washed and cut into 4 cm pieces
  • 200 g cream cheese
  • 2 cloves garlic, crushed
  • bunch of parsley, finely chopped
  • vegetable oil, for frying
  • 300 g salad baby leaf
For tempura batter
  • 150g plain flour
  • 200 ml sparkling water
For vinaigrette dressing
  • 4 tablespoons olive oil
  • 1 teaspoon french mustard
  • ¾ tablespoon malt vinegar
  • salt and freshly ground black pepper, to taste
  1. Blanch the celery pieces in boiling water for about 4 minutes. Drain and dry well with paper towel.
  2. Mix together the cream cheese, garlic and parsley. Fill the celery stalks using a broad bladed knife.
  3. To make the tempura batter, whisk the water and flour together into a light batter, about the consistency of double cream.
  4. Fill a saucepan with vegetable oil to 4cm deep and heat to about 170°C.
  5. Using tongs pick up the celery a piece at a time. Dip into the batter, shake off the surplus and gently lower into the hot fat.
  6. Cook on a gentle heat so they don't colour too quickly, and cook right through (about 6-8 minutes); they should be a pale yellow colour. When they are done, remove from the pan and place on paper towel to drain off excess oil.
  7. Whisk the vinaigrette ingredients together. Serve the celery tempura with the salad and dressing.
To check the oil has reached the right temperature, drop in a little of the batter. If it sinks and then rises back to the surface, the oil is ready.

Variation : Use a good quality herb & garlic cream cheese instead of the cheese, garlic and parsley.


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