Potato, Celery Root, and Corn Pancakes

Galettes de Pommes de Terre au Céleri-Rave et Maïs

Preparation info
  • Makes Eight 3-inch Cakes; Serves

    4 to 8

    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

If you visit the Basque country in the fall, you will see a spectacularly beautiful land carpeted with russet-colored ferns and seemingly endless fields of corn. Basque sailors brought corn to France from the Americas sometime in the sixteenth century, and the Basques have been eating it in a variety of ways ever since. Cornmeal has always been a staple, but it has only been in the past decade that chefs have started to use fresh sweet corn, too. Pierre Laporte of the Café de Paris in Biarr