Recipe courtesy of Cooking Channel

Celery Root Latkes

Spice up your traditional latke recipe by grating in celery root. Because it has less starch than a potato, you need to let this mix sit so you can press it into cakes.
  • Level: Intermediate
  • Total: 50 min
  • Prep: 15 min
  • Inactive: 15 min
  • Cook: 20 min
  • Yield: 4 servings (12 to 14 latkes)
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Ingredients

1 medium celery root (about 1 pound)

1 large russet or Idaho potato (about 12 ounces)

1 shallot

Kosher salt and freshly ground black pepper

3 tablespoons all-purpose flour

3/4 cup vegetable oil

Applesauce or sour cream, for serving

Directions

  1. Preheat the oven to 200 degrees F. 
  2. Peel the celery root and potato, and then shred on the large holes of a box grater, trying to make as long a shred as possible. (Alternatively, you can use the shredder attachment for a food processor if you have one.) Add the shredded vegetables to a large bowl and use the smaller holes of the grater (or a fine zester) to grate in the shallot. Season with 2 teaspoons salt and a few grinds of pepper. Add the flour and toss until well mixed. Let sit for 15 minutes. 
  3. Lay out a piece of wax paper or parchment for the assembled patties. Taking 1/4 cup of the mix at a time, form into ball shapes, squeezing out excess liquid. Then press into very thin patties, roughly 3 inches wide and 1/4-inch thick, and put on the wax paper. 
  4. Heat the vegetable oil in a large nonstick skillet over medium to medium-high. Test the oil with a long strand of potato; if small bubbles form immediately around the potato, then the oil is ready. 
  5. When the oil is hot, add 4 latkes at a time. Cook until golden brown on the bottom, 3 to 4 minutes. Then carefully flip over with a slotted spatula and cook until the other side is brown and crispy, about 2 more minutes. Remove from the skillet and allow to drain on paper towels or a rack. Season with salt as you remove them from the oil. As you cook more latkes, keep the finished ones warm on a rack over a baking sheet in the oven. Serve with applesauce or sour cream. 

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