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.
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 a rack or paper towels.
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.
Recipe yields 24 latkes.