Celery Root And Potato Latkes Recipes

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CELERY-ROOT AND POTATO LATKES

Categories     Cake     Potato     Vegetable     Side     Fry     Sauté     Hanukkah     Vegetarian     Kosher     Simmer     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 32 latkes

Number Of Ingredients 12



Celery-Root and Potato Latkes image

Steps:

  • Put oven racks in upper and lower thirds of oven and preheat oven to 250°F.
  • Coarsely grate celery root into a bowl using the 1/3-inch-wide holes of a box grater.
  • Peel potatoes and coarsely grate into a large bowl. Add lemon juice and toss. Coarsely grate onions into same bowl.
  • Transfer to towel, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible.
  • Return potatoes and onions to cleaned bowl and stir in celery root, flour, eggs, salt, pepper, and celery seeds until combined well.
  • Heat 1/3 inch oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Fill a 1/4-cup measure (not tightly packed) with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula. Form 3 more latkes in skillet, then fry until undersides are deep golden, 1 1/2 to 3 minutes. Turn over using 2 spatulas and fry until deep golden all over, 1 1/2 to 3 minutes more. (If latkes brown too quickly, lower heat to moderate.) Transfer to paper towels to drain briefly. Keep warm in 1 layer on a metal rack set in a shallow baking pan in oven. Make more latkes in same manner. Use a second rack and baking pan to keep last batches warm.

1 large celery root (celeriac; 1 1/2 lb), peeled with a knife
1 1/2 lb large russet (baking) potatoes (about 3 large)
2 tablespoons fresh lemon juice
1 lb onions, quartered
2/3 cup all-purpose flour
4 large eggs, lightly beaten
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon ground celery seeds
About 1 1/2 cups vegetable oil
Special Equipment
a kitchen towel (not terry cloth)

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Top Asked Questions

How to cook celery root and potatoes?
Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Add enough water to cover the vegetables by 2 inches and season generously with salt. Bring to a boil and cook for about 10 minutes. Add the celery root and cook until both vegetables are fork tender. Strain the celery root and potatoes.
What to eat with celeriac?
Celeriac Main Dishes 1 Steamed Mussels with Pernod, Celery Root and Saffron Aïoli 2 Spiced Pork with Celery Root Purée and Lentils 3 Potato and Celery Root Mash 4 Braised Chicken with Celery Root and Garlic 5 Celery Root and Potato Latkes
What is the difference between celery root and parsnip latkes?
Celery Root-Parsnip Latkes. Noah Bernamoff serves his classic latkes at Mile End Deli in Brooklyn all year long. At Hanukkah, he breaks out the variations. Celery root and parsnip replace potato in this version, the sweetness of the parsnips tempered by the grassiness of the celery root.
How do you cook latkes in a skillet?
Take a handful of potato mixture and press into a flat disk in palm of one hand. Gently place in hot skillet. Repeat until skillet is filled. Fry, turning once, until golden on both sides, about 3 minutes a side. (Adjust heat as necessary so the latkes do not burn.) Transfer to paper towels to drain; keep warm.

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