Celery Root Latkes

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Try these traditional latkes with a twist to jazz up your Hanukkah table. Starchy celery root is mixed in with potatoes and onions in these extra crispy (and extra delicious!) latkes.

Are you ready to up your latke game and bring a little twist to your Hanukkah table?

Latkes are a must for my family as the holiday approaches and I usually make traditional potato latkes served with homemade applesauce and sour cream or creme fraiche, or a creamy combo of the two.

I’ve made bigger, crispy-edged pancakes just right for a side dish or the miniaturized version that are perfect for cocktail parties.

But this year I decided to swap out half of the shredded potatoes for celery root. If I’m being honest, this wasn’t a planned decision. Like many of you, this time of year has me running in circles and I haven’t been as organized in my grocery shopping or meal planning as I would like.

I buy certain ingredients with the intention of making one thing, then end up piecing a meal of leftovers together for the kids while I rush out the door for a last minute bit of holiday cheer with friends.

So when my boys requested latkes the other night I gathered all the usual suspects…potatoes, eggs, flour, an onion and then spied a big old knob of celery root that had been intended for soup a few days earlier. I thought, why not?

I love the light celery, almost herbaceous flavor of celery root and it pairs perfectly with potato. It was also a good way to get the boys to expand their palates a little, while subtly introducing a less familiar ingredient into one of their favorite foods.

I’m happy to report that it was success all around. The addition of celery root made for a less wet mix and therefore a lot less squeezing for me (You really want to remove as much moisture as possible for the crispiest latkes). And the boys noticed the subtle flavor change, but still ate with abandon. Phew!

I serve these celery root latkes with our usual accompaniments…sour cream and applesauce. A sprinkle of chives or parsley would dress them up, or if you’re feeling a little fancy, a sprinkle of celery leaves would really pick up that celery flavor.

So if you’re looking for a little something different to impress your guests this Hanukkah, throw a knob of celery root into your shopping cart. It’s tradition with a twist. Happy Hanukkah!

Let’s make Celery Root Latkes

1. Peel and cut potatoes, celery root, and onion.
2. Shred or grate the potatoes, celery root and onion. Drain well!
3. Add the salt, flour, and lightly beaten eggs.
4. Mix to combine.
5. Heat the canola oil in a large nonstick pan and drop spoonfuls of the potato mixture into the pan. Flatten slightly and cook until golden brown.
6. Flip and cook on the other side until golden brown. Hold in a warm oven on a sheet pan while you cook the remaining latkes.

Tips for success

• Traditionally latkes were made with potatoes shredded on a grater, but a food processor fitted with a shredding blade makes quick work of the grating.
• Drain the potatoes very well before mixing with the flour and eggs. Drain them in a colander by pressing on them, and then wrap large scoops in a kitchen towel or paper towels and squeeze out the excess moisture.
• I use an ice cream scoop to portion out the latkes, it’s neater and makes latkes that are uniform in size.
• Test your oil to make sure it is sizzling hot before dropping the latkes into the pan. You want to see and hear that sizzle!
• Drain the fried latkes on a sheet tray fitted with a rack for the crispiest results and hold them in a warm oven while you fry the remaining latkes.

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Celery Root Latkes

Prep Time

45 mins

Cook Time

30 mins

Total Time

1 hr 15 mins

 

Try these traditional latkes with a twist to jazz up your Hanukkah table. Starchy celery root is mixed in with potatoes and onions in these extra crispy (and extra delicious!) latkes.

Course: Side

Cuisine: Jewish

Keyword: celery root latkes

Servings: 8 Servings

Calories: 203 kcal

Author: Cathy Roma | What Should I Make For...

Ingredients

• 1 1/2 lbs celery root
• 1 1/2 lbs yukon gold potatoes (yellow potatoes)
• 1 large onion
• 1 1/2 tsp kosher salt (plus extra for sprinkling)
• 4 eggs, lightly beaten
• 1 cup AP flour
• Canola oil for frying
• sour cream and applesauce for serving

Instructions

1. Peel and rough chop the celery root, potatoes, and onion. Fit a food processor with a shredding (grating) disc and shred the celery root, onions and potatoes. Alternatively you can grate them using a cheese grater.

2. Place the grated celery root, onions, and potatoes together in a colander and press on them to release excess moisture. To ensure that they're really dry, I place them inside a towel in smaller amounts and tightly squeeze until no more liquid is released.

3. Mix the drained potatoes and onion with the salt, flour, and egg until just combined.

4. Preheat oven to 250 degrees and line a sheet pan with a rack or paper towels.

5. Pour enough oil to cover the bottom of a large non-stick skillet and heat over high heat until the oil is hot but not smoking. Using a cookie scoop or large spoon, scoop the celery root mixture and drop into the pan. (You will fry these in several batches.)

6. Cook, pressing down lightly to flatten the latkes, until the first side is golden brown, then flip them carefully to the other side. Season with kosher salt and cook until golden brown and place on the lined pan. Hold them in the oven to keep warm as you fry the remaining latkes. Repeat until the potato mixture is all gone.

7. Serve with sour cream and applesauce if desired.

Recipe Notes

Recipe yields 24 latkes.

 

• Traditionally latkes were made with potatoes shredded on a grater, but a food processor fitted with a shredding blade makes quick work of the grating.
• Drain the potatoes very well before mixing with the flour and eggs. Drain them in a colander by pressing on them, and then wrap large scoops in a kitchen towel or paper towels and squeeze out the excess moisture. 
• I use an ice cream scoop to portion out the latkes, it's neater and makes latkes that are uniform in size.
• Test your oil to make sure it is sizzling hot before dropping the latkes into the pan. You want to see and hear that sizzle!
• Drain the fried latkes on a sheet tray fitted with a rack for the crispiest results and hold them in a warm oven while you fry the remaining latkes. 

Nutrition Facts

Celery Root Latkes

Amount Per Serving

Calories 203 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Cholesterol 81mg27%

Sodium 561mg24%

Potassium 673mg19%

Carbohydrates 31g10%

Fiber 4g17%

Sugar 2g2%

Protein 7g14%

Vitamin A 120IU2%

Vitamin C 17.5mg21%

Calcium 80mg8%

Iron 4.5mg25%

* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in December 2017 but was republished with step by step photos and tips in December 2018.