Celery Fritters With Herbed Sauce

1. 1

   In a large bowl, mix together the flour, the panko breadcrumbs, the baking powder, the sugar, the cayenne and the sea salt. Set aside.

2. 2

   In a separate bowl, beat the egg. Add the milk, whisking until combined. Add the apple cider vinegar.

3. 3

   Mix the wet and dry ingredients. At the last minute, add the chopped celery.

4. 4

   In a Dutch oven, heat 1/2 an inch of oil until it is quite hot, but not smoking. (You can test this by putting a little batter in the pan--if it starts bubbling gently, you are good to go.)

5. 5

   Use a melon scooper to make little balls with the dough (they will flatten out once you drop them in the oil). Cook each fritter for about 1.5-2 minutes, or until they are golden, flipping them once of twice.

6. 6

   Remove to a paper towel. Serve immediately with the herbed sauce.

7. 7

   Make the herbed sauce: In a small bowl, mix the sour cream with the Greek yogurt. Add the chopped herbs, the celery leaves and the lemon juice.

* Per serving · 4 servings · Values may vary.

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