Celery Root LatkesDecember 8, 2017 By Cathy — 1 Comment
Try these traditional latkes with a twist to jazz up your Hanukkah table.
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!
- 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 all-purpose flour
- Canola oil for frying
- *sour cream and applesauce for serving
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.
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.
Mix the drained potatoes and onion with the salt, flour and egg until just combined.
Preheat oven to 250 degrees and line a sheet pan with paper towels.
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.)
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 paper towel lined pan. Hold them in the oven to keep warm as you fry the remaining latkes. Repeat until the potato mixture is all gone.
Serve with sour cream and applesauce if desired.
Recipe yields 24 latkes.