Brush the celery bulb under running water and cook in salted water for about 20 minutes.

In the meantime, peel the bananas and apples, cut both into small pieces and mix with the cream in a small saucepan.

Add the curry, ginger and lemon juice and cook everything covered on a low heat until soft, remove from heat, season with salt and pepper and keep the sauce warm

Mix the egg with the milk, mix the flour with the hazelnuts.

Let the celery cool a little - peel and cut into slices, season with salt and pepper.

Now pull the slices first through the egg milk and then through the crumb mixture.

Heat some oil in a pan and fry the slices on both sides until golden.

Put the celery schnitzel on a plate, add a little sauce and serve with rice --- but potatoes also taste good with it --- since hubby doesn't like to eat rice.

Now enjoy it; :-)