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Active Time
1 1/4 hr
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Total Time
1 1/4 hr
To make these celery root latkes a little easier, you can shred the potatoes, onions, and celery root in a food processor with the shredding disk. However, you'll need to use 5 eggs (instead of 4) because the machine grates more coarsely and the mixture will require more binding.
Ingredients
Makes about 32 latkes
Special Equipment
Step 1
Put oven racks in upper and lower thirds of oven and preheat oven to 250°F.
Step 2
Coarsely grate celery root into a bowl using the 1/3-inch-wide holes of a box grater.
Step 3
Peel potatoes and coarsely grate into a large bowl. Add lemon juice and toss. Coarsely grate onions into same bowl.
Step 4
转移到毛巾,然后收集角落形成a sack and twist tightly to wring out as much liquid as possible.
Step 5
Return potatoes and onions to cleaned bowl and stir in celery root, flour, eggs, salt, pepper, and celery seeds until combined well.
Step 6
Heat 1/3 inch oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Fill a 1/4-cup measure (not tightly packed) with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula. Form 3 more latkes in skillet, then fry until undersides are deep golden, 1 1/2 to 3 minutes. Turn over using 2 spatulas and fry until deep golden all over, 1 1/2 to 3 minutes more. (If latkes brown too quickly, lower heat to moderate.) Transfer to paper towels to drain briefly. Keep warm in 1 layer on a metal rack set in a shallow baking pan in oven. Make more latkes in same manner. Use a second rack and baking pan to keep last batches warm.
Latkes can be fried 1 hour ahead.
Leave a Review
Reviews (8)
Back to TopThis has become my go-to latke recipe over the last few years. The celery-root adds so much subtlety to the flavor.
robinorig
Arlington, MA
1/1/2017
Working around an onion allergy, I successfully replaced part of a parsnip for the onion, making for one especially happy latke-eater!
Anonymous
New England
12/20/2014
Made these for a Seder dinner last year and am doing it again this year. Fabulous flavor. I make them in mini form so they're more two-bite sized as an appetizer.
Anonymous
Boulder
4/14/2011
Super delish. The only change I would make would be to increase the salt to 1 1/2 tsp. (after squeezing the potato-onion mixture, as the recipe says).
dangyebbie
Washington, D.C., metro
11/29/2009
So good! Even my very particular French boyfriend loved them. I used 2 potatoes, 1/2 onion, 1/4 of a giant celery root, and reduced the celery seeds somewhat. I might use a little more celery root next time but they were wonderful. You don't need that much oil--I just used enough to fill the pan about 1/4". I grated everything in the food processor all together then shoved in the chopping blade and gave it a few whirls to release some more starch.
tmessen
Brooklyn, NY
11/10/2009
Unbelievably delicious! My husband made these for our Holiday party & they were a hit! The problem was not eating them up before the guests arrived. Have made these several times since, not just for the holidays. Bravo!!
Christine627
Osprey, FL
12/14/2008
Very simple and tastey especially if you have a cuisinart. Do drain the water out of the potato onion mixture as mine were a bit wet inside but still delicious. Next time I will be sure to drain...
Anonymous
3/6/2006
Superb! I used one large russet potato, one yellow onion and 1/2 celery root for 2 which made 10 latkes. Crispy, golden and wonderful flavor. Big hit with my husband and later with my family!
DalefromCalifornia
California from Los Altos, CA
3/10/2005
