Celery-Root And Potato Latkes Recipe

Name: Celery-Root And Potato Latkes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; a kitchen towel (not terry cloth)

Servings: persons

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
a kitchen towel (not terry cloth)

1
Put oven racks in upper and lower thirds of oven and preheat oven to 250u00b0F.
2
Coarsely grate celery root into a bowl using the 1/3-inch-wide holes of a box grater.
3
Peel potatoes and coarsely grate into a large bowl. Add lemon juice and toss. Coarsely grate onions into same bowl.
4
Transfer to towel, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible.
5
Return potatoes and onions to cleaned bowl and stir in celery root, flour, eggs, salt, pepper, and celery seeds until combined well.
6
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.

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Celery-Root And Potato Latkes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Celery-Root And Potato Latkes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions