Traditional 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.

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Ingredients

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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.

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Place the grated celery root, onions, and potatoes together in a colander and press on them to release excess moisture.

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

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

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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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