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celeriac latkes

Root Vegetable Latkes

Ingredients

  • 2 celeriac roots outer layer cut away (it’s too thick to peel)
  • 1 lb potatoes about 2-3 yukon gold will do it, peeled
  • ½ lb parsnips peeled and ends removed
  • ¼ cup flour
  • 3 eggs*
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • Oil for frying

Instructions

  1. Using a food processor, grate the celeriac, potatoes, and parsnips, then turn them out into large bowl lined with a clean dish cloth. You can grate them by hand but be warned that it is hard and you may lose some skin off your knuckles in the process. Once you have all the gratings, gather up the ends of the dish cloth and twist it to squeeze out the excess liquid in the vegetables, getting rid of as much as you can. Then dump the now dry vegetables back into the large bowl and add the flour, eggs, salt, and pepper. Mix well with your hands to combine.
  2. Heat about a half inch of oil in a large heavy bottomed pan (I like to use cast iron) over medium heat and then line a baking sheet with a grocery-store brown paper bag and top it with a rack. This will prevent ‘soggy bottoms’ while the latkes cool. When it’s hot, form a latke out of about ¼ cup of batter and place it in the pan. You can also make canape sized ones using 2 tbs of batter at a time. To make the latke you can either just gather up the batter (like I do) or gather it up and then squeeze out the liquid again (like Jeff does). The Jeff way will give you a slightly crispier latke but if you, like I, can’t be bothered it doesn’t make too much difference.
  3. Fry the latkes three or four at a time (or 5 at a time for the small ones), cooking them for 2-4 minutes per side, until they’re golden brown on each side. I find that sometimes it helps to twist them around halfway through cooking each side so one half doesn’t get more brown. When they’re done, remove them to the brown-bag lined baking sheet topped with a rack. You can also sprinkle them with a pinch of salt while they’re hot.
  4. Once they’re cool enough to eat you can eat them plain, or top them the traditional way with applesauce and sour cream, or go all out for a fancy party snack with caviar and crème fraiche.

Recipe Notes

If you choose to cut this recipe in half use two eggs and 3 tbs flour in the half batch.