Wash the celery. Boil it in salted water for 2 minutes until soft. Quickly transfer the boiled celery to ice water and dry thoroughly.
Mix flour, baking powder, Urfa biber, salt and freshly ground black pepper in a bowl. Pour the cold beer in quickly to get an even mixture.
Dip the celery stalks into the batter one by one, get rid of any excess and deep fry quickly.