Blend flour and egg, add milk gradually beating after each addition.
Wash celery hearts thoroughly and separate into quarters. Cook in chicken broth or water for ten minutes. Drain.
Dip celery in batter and then in fine bread crumbs and fry in deep fat (370° F.) three to six minutes until golden brown. Drain on absorbent paper and sprinkle with salt. Serve hot. This batter is sufficient for frying celery for 6 people.