Recipe Types: Breakfast, Dairy Free
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
- Put oven racks in upper and lower thirds of oven and preheat oven to 250 degrees
- Coarsely grate celeriac into bowl using ⅓ inch wide box grater holes
- Peel potatoes and coarsely grate into a large bowl
- Add lemon juice and toss
- Coarsely grate onion into same bowl
- 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)
- Return potatoes and onions to cleaned bowl and stir in celery root, flour, eggs, salt, pepper, and celery seeds until combined well
- Heat ⅓” oil in 12″ non-stick skillet over moderately high heat until hot
- 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
- Use 2 spatulas to turn and fry another 2-3 min, transfer briefly to paper towels to drain briefly
- Keep warm in single layer on metal rack set in shallow pan
