Clean celery (set celery greens aside for garnish), rinse, peel and cut into twelve slices thick on the spot.
Steam in a little boiling salted water with juice of one lemon for 5 minutes until tender. Remove, drain and dry. Mix eggs, sea salt and pepper. Turn celery slices first in flour, then in beaten egg and then in sesame seeds on the other side. Roast celery slices in batches in hot oil for 6 minutes. Drain on kitchen roll.
Serve with a herb sauce. Garnish with celery greens to taste.
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