Name: Celery Root-Potato Latkes
Yield: Yield: 4 to 5 Servings
Cuisine: United States
Ingredients: sour cream, yogurt cream, labneh, or crème fraîche; or brisket or smoked fish; About ¼ teaspoon freshly ground black pepper; ½ teaspoon baking powder; ½ teaspoon celery seeds, crushed; 2 tablespoons matzoh meal or unbleached all-purpose flour; 1 large garlic clove, minced; Olive oil, for frying; About 1 pound Yukon gold or russet (baking) potatoes, peeled; 1 large egg, beaten; 1 medium-large celery root (1 to 1½ pounds, without leaves), trimmed and peeled; About 1 teaspoon salt

Preparation info

Yield:
4 to 5
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

To impart an earthy, vegetal depth to latkes, try combining the potato batter with other grated root vegetables, such as beets, Jerusalem artichokes, parsley root, or parsnips. For this recipe, I add celery root, underscoring its herbaceous, nutty flavor with crushed celery seeds.

Celery root-potato latkes are excellent with most meats and poultry, and particularly good with brisket. Or serve them with sour cream, yogurt cream, or crème fraîche at a dairy meal. For a delicious appet

Ingredients

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Ingredients

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