Zeller in Malt Beer Batter

Peel the cellulose tubers and cut each into 1 cm thick slices.

Bring salted water to a boil and add a little sugar and lemon juice. Boil the cellar slices in it until they are half soft and drain them thoroughly on kitchen paper.

Mix flour, oil, eggs and beer to a batter and let it rest for 20 minutes.

Heat clarified butter strongly, pull cell slices through the batter and bake in the hot lard until golden brown on both sides.

Then drain on paper towels and serve.

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