Celery Root Latkes

Try these traditional latkes with a twist to jazz up your Hanukkah table.

I love the light celery, almost herbaceous flavor of celery root and it pairs perfectly with potato.

INGREDIENTS

– celery root – yukon gold potatoes – onion – kosher salt – eggs – AP flour – Canola oil – sour cream and applesauce

Peel and cut potatoes, celery root, and onion.

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Shred or grate the potatoes, celery root and onion. Drain well!

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Add the salt, flour, and lightly beaten eggs.

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Mix to combine.

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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.

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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.

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FOR DETAILED RECIPE, VISIT WHAT SHOULD I MAKE FOR

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