Celery Root-Potato Pancakes with Green Apple Sour Cream

1. 1

   Line 2 wire racks with paper towels.

2. 2

   Using the large holes of a box grater or the shredding disk of a food processor, grate the potatoes and onion.

3. 3

   Working over a small bowl, squeeze the liquid out of the potato and onion and transfer the grated vegetables to a medium bowl.

4. 4

   Let the liquid stand for 1 minute, then pour it off, leaving the potato starch at the bottom.

5. 5

   Scrape the starch into the potato shreds.

6. 6

   Grate the celery root and add it to the potatoes along with the eggs, flour and salt.

7. 7

   In each of 2 large nonstick skillets, heat 1/4 inch of oil until shimmering.

8. 8

   For each pancake, add a scant 1/4 cup of the batter to a skillet and flatten slightly; you should be able to fit 8 pancakes in each skillet.

9. 9

   Cook the pancakes over moderately high heat until golden and crisp, about 3 minutes per side.

10. 10

    Transfer to the prepared wire racks to drain.

11. 11

    Meanwhile, grate the whole apple and squeeze until dry; transfer it to a small bowl.

12. 12

    Stir in the sour cream.

13. 13

    Spoon the apple sour cream onto the pancakes, garnish with the apple slices and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.