Celery Root Latkes with Pastrami Recipe

Name: Celery Root Latkes with Pastrami Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds celery root, trimmed and peeled (about 4 medium celery roots); 1 medium yellow onion, peeled; 3 large eggs, lightly beaten; 1/4 cup matzo meal; 2 teaspoons kosher salt, plus more for seasoning; 1/2 teaspoon freshly ground black pepper; 2 cups vegetable oil, for frying; 1/2 cup mayonnaise; 2 tablespoons whole-grain mustard or prepared horseradish; Freshly ground black pepper; 12 ounces thinly sliced pastrami, at room temperature or warmed; 3 kosher dill pickles, thinly sliced on the bias

Servings: persons

2 1/2 pounds celery root, trimmed and peeled (about 4 medium celery roots)
1 medium yellow onion, peeled
3 large eggs, lightly beaten
1/4 cup matzo meal
2 teaspoons kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper
2 cups vegetable oil, for frying
1/2 cup mayonnaise
2 tablespoons whole-grain mustard or prepared horseradish
Freshly ground black pepper
12 ounces thinly sliced pastrami, at room temperature or warmed
3 kosher dill pickles, thinly sliced on the bias

1
Heat the oven to 250 degrees F and arrange a rack in the middle.
2
Set a wire rack over a baking sheet and set aside.
3
Using the coarse holes on a box grater or the medium-coarse shredding disk of a food processor, shred the celery root and onion and place in a large bowl.
4
Add the eggs, matzo meal, and measured salt and pepper and stir to combine; set aside.
5
Heat the oil in a large frying pan over medium-high heat until a piece of celery root instantly sizzles when dropped in, about 4 to 5 minutes.
6
Using a 1/4-cup measuring cup, scoop up the celery root mixture, tightly pack it, and carefully drop it into the pan.
7
Repeat until you have 4 mounds.
8
Using a spatula, gently press each mound into a flat disk about 1/2 inch thick.
9
Fry undisturbed until the bottoms of the latkes are golden brown, about 1 1/2 to 2 minutes.
10
Flip and fry until the latkes are golden brown on the other side, about 1 1/2 to 2 minutes more.
11
Transfer the latkes to the rack on the prepared baking sheet, season with salt, and place in the oven to keep warm.
12
Using a slotted spoon, skim and discard any bits of latke remaining in the pan.
13
Repeat frying the remaining celery root mixture 4 latkes at a time until all of the mixture has been used.
14
(Make sure to skim the remaining bits of latke between each batch.)
15
Place the mayonnaise and mustard or horseradish in a small bowl, season with pepper, and stir to combine.
16
Spread about 1 teaspoon of the mayonnaise mixture on each latke.
17
Divide the pastrami among the latkes.
18
Top with the pickle slices and serve immediately.

1431

kcal

Calories

150

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 2 1/2 pounds celery root, trimmed and peeled (about 4 medium celery roots), 1 medium yellow onion, peeled, 3 large eggs, lightly beaten, 1/4 cup matzo meal, and more.

Yes, Celery Root Latkes with Pastrami Recipe 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!