Breaded Celery Sticks with Cream Cheese Dip
- For the celery
- 1 kilogram Celery
- 2 eggs
- freshly ground peppers
- 80 grams breadcrumbs
- 2 tablespoons freshly grated Parmesan
- vegetable oil (for frying)
Rinse and trim the celery, then cut lengthwise into about 5 cm (approximately 2 inch) long sticks. Quickly blanch in boiling salted water, then rinse and pat dry.
For the dip, mix the cream cheese with the mayonnaise until smooth. Rinse lime in hot water, wipe dry and grate the zest, then squeeze juice from the lime. Mix the juice and zest into the cream cheese mixture. Season with salt and a pinch of cayenne pepper.
Beat the eggs with a little salt and pepper and dredge the celery sticks in it. Mix together the Parmesan and breadcrumbs in a shallow bowl and dredge the celery sticks. Fry until golden brown, about 2-3 minutes, in batches in hot oil around 170°C (approximately 350°F). Drain on paper towels, then arrange on a large platter or plate. Spoon dip into a bowl and place with the celery sticks. Serve immediately.