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.
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.
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 a rack or paper towels.