Celeriac and Potato Latkes

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Celery Root and Potato Latkes
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Serves: 3-5 people
Ingredients
  • 1 large celeriac (~1-1.5 lb), peeled with a knife
  • 2T fresh lemon juice
  • 4 eggs, lightly beaten
  • ½ tsp ground celery seeds
  • 1½ large potatoes
  • 1 onion, quartered
  • ½ cup vegetable oil
  • ⅔ cup all-purpose flour
  • ½ tsp black pepper
Instructions
  1. Put oven racks in upper and lower thirds of oven and preheat oven to 250 degrees
  2. Coarsely grate celeriac into bowl using ⅓ inch wide box grater holes
  3. Peel potatoes and coarsely grate into a large bowl
  4. Add lemon juice and toss
  5. Coarsely grate onion into same bowl
  6. Transfer to towel, gather up corners to form a sack and twist tightly to wring out as much liquid as possible (or press a small plate into the bowl to press out liquid)
  7. Return potatoes and onions to cleaned bowl and stir in celery root, flour, eggs, salt, pepper, and celery seeds until combined well
  8. Heat ⅓" oil in 12" non-stick skillet over moderately high heat until hot
  9. Loosely fill ¼ cup measure with latke mixture and carefully spoon it into skillet, then flatten to 3" diameter with spatula; fry 2-3 minutes
  10. Use 2 spatulas to turn and fry another 2-3 min, transfer briefly to paper towels to drain briefly
  11. Keep warm in single layer on metal rack set in shallow pan

 

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