Celery Fritters With Herbed Sauce

• Fritters
• 3/4 cup flour
• 1/4 cup panko bread crumbs
• 1/2 tablespoon baking powder
• 1/2 tablespoon sugar
• 1 teaspoon cayenne
• pinch of sea salt
• 1 egg
• 1/2 cup 2% milk
• 1 tablespoon apple cider vinegar
• 1/2 head of celery, sliced
• grapeseed oil, for frying
• Herbed Sauce
• 1/2 cup sour cream
• 1/4 cup Greek yogurt
• 2 tablespoon dill, finely chopped
• 1 tablespoon celery leaves, chopped
• 1 tablespoon lemon juice

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. In a separate bowl, beat the egg. Add the milk, whisking until combined. Add the apple cider vinegar.
3. Mix the wet and dry ingredients. At the last minute, add the chopped celery.
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. 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. Remove to a paper towel. Serve immediately with the herbed sauce.
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.

fritters, flour, ubc, baking powder, sugar, cayenne, salt, egg, milk, apple cider vinegar, head of celery, grapeseed oil, herbed sauce, sour cream, ubc, dill, celery, lemon juice

Taken from food52.com/recipes/16566-celery-fritters-with-herbed-sauce (may not work)