Ingredients

Method

• 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

Method

Ingredients

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.

Discover more leftover recipes here.