- 1 bunch celery, cut into bite-sized pieces
- 120 g flour
- 3 free-range eggs, beaten
- 120 g Panko crumbs
- Vegetable oil, for deep-frying
- Sea salt, to taste
- For the strawberry-top pesto:
- 12 strawberry tops
- 100 g sunflower seeds
- 1⁄2 red-birds eye chilli, chopped
- 4 T parsley
- 1 T mint
- 1⁄2 cup olive oil
- 1 lemon, juiced
Dust the celery in flour, then dip into the egg, then into the panko crumbs. Heat the oil in a saucepan over a medium to high heat and deep-fry the celery until golden. Drain on kitchen paper and season with salt.
To make the pesto, blend all the ingredients until chunky. Serve with the celery bites.
Cook's note: Don’t chuck the cut-off ends of strawberries – they’re a great way to bulk up a pesto. And celery happens to be a very budget-conscious veggie that’s beyond delicious as a snack to serve with drinks.