As soon as I saw this contest - I couldn't stop thinking about poor old celery sitting on the side of a plate with buffalo wings. It just kept coming back to me; probably because the flavors work so well together. I though - why not treat the celery as the start of the buffalo show? Like a fritto misto (which I love) and I thought this solves the age old dilemma of having vegetarians left out of wing night! Amazing - this is delicious and my playful attempt at remaking a classic The key to this is having nice thick pieces of celery - no hearts here or they'll get overcooked - and you MUST be careful to remove all of the stringy pieces from your pieces of celery. Serve this dish immediately - no one likes soggy fried veggies! For the sauce - I amped up the celery flavor with leaves, seeds, and celery salt. —meganvt01
1 tray of buffalo celery
Blue cheese dip
crumbled blue cheese
softened cream cheese
celery leaves, minced
thick stalks celery, cut into 2 inch long pieces and very carefully trimmed of stringy pieces
all purpose flour
tabasco (or another hot sauce)
Your favorite buffalo wing sauce - I like Texas Pete
peanut oil, for frying
In This Recipe
Blue cheese dip
Combine all the ingredients - season with salt and pepper.
Combine the flour, cayenne, and salt in one shallow bowl.
Combine the eggs and tabasco in another shallow bowl.
Heat your oil in a deep pot over medium high heat - use a thermometer to maintain a temperature of 360 (a bit hot but we want these crisp on the outside without losing crunch on the inside).
Dip the celery pieces in the egg wash, then dredge in flour.
Fry until golden brown - about 2 minutes. Sprinkle with salt immediately after cooking.
Serve with your favorite wing sauce on the side (or drizzled over top) and the blue cheese dip.
After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession.
I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource.
As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.