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In a heavy-bottomed skillet, heat the oil until it is almost smoking. While the oil heats, place the flour on a plate and place the eggs in a shallow bowl. Dredge the cooled celery pieces through the flour, then the egg and cook them in the oil until they are deep golden brown. Remove with a slotted spoon to a plate lined with paper towels. Season with salt and pepper and serve.
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Italian Greens and Herb Salad
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