Potato–Celery Root Pancakes

Name: Potato–Celery Root Pancakes
Yield: Serves 4–6
Ingredients: Coarse sea salt; 1½ tsp freshly ground pepper; Canola oil for cooking; 2 Tbsp all-purpose flour; 1½ tsp salt; 2 shallots, minced; 2 large eggs; 1 celery root, about ½ lb (250 g), peeled; 2 small russet potatoes, about 1 lb (500 g), peeled

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Let's Do Brunch

By Brigit Binns

Published 2013

About

Adding celery root to the classic potato pancake lightens the texture and adds a pleasing nutty flavor. Dress up this dish with a dollop of crème fraîche and caviar.

Ingredients

2 small russet potatoes, about 1 lb (500 g), peeled
1 celery root<

Side dish
Breakfast
Vegetarian

Method

Using a food processor fitted with the shredding disk or the large holes of a box grater-shredder, shred the potatoes and celery root. Line a colander with cheesecloth. Transfer the potatoes and celery root to the colander, set over a bowl, and twist the cheesecloth tightly into a pouch, squeezing out the moisture. Let the vegetables drain for 15 minutes. Squeeze the cheesecloth again. Carefull