Cut the celery into approx. 1 - 2 cm thick slices. Remove the peel with a knife and cook in salted water for about 10 minutes. The celery slices should be done but still bite.
Mix milk and flour and season to taste with salt, pepper, herbs and a few squirts of fresh lemon juice. Turn the celery slices in the flour-milk mixture and then in the breadcrumbs. Fry in oil on both sides for approx. 5 minutes until golden brown. I use coconut oil.
The same thing works the same way with kohlrabi. Here, however, I would use 2 - 3 tubers for 4 servings.
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