Celery Puffs

Norma Carr

• 1 lb. celery root
• 1/2 tsp. salt
• 2 tsp. baking powder
• 3 eggs, well beaten
• Oil, for deep-frying

Peel the celery root. Clean out any spots. Cut into four pieces. Steam for 30 minutes or until very tender. Mash the pieces. Mix salt and baking powder. Mix with eggs. Add the mashed celery and mix well. Drop by teaspoonful into hot oil and watch them puff up. Fry until golden brown. Makes about 24 puffs.