2000s Recipes + Menus
Celery-Root and Potato Latkes
Makesabout 32 latkes
- Active time:1 1/4 hr
- Start to finish:1 1/4 hr
December 2004
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.
- 1 large celery root (celeriac; 1 1/2 lb), peeled with a knife
- 1 1/2 lb large russet (baking) potatoes (about 3 large)
- 2 tablespoons fresh lemon juice
- 1 lb onions, quartered
- 2/3 cup all-purpose flour
- 4 large eggs, lightly beaten
- 1 1/4 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground celery seeds
- About 1 1/2 cups vegetable oil
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Special equipment:
a kitchen towel (not terry cloth)
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Put oven racks in upper and lower thirds of oven and preheat oven to 250°F.
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Coarsely grate celery root into a bowl using the 1/3-inch-wide holes of a box grater.
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Peel potatoes and coarsely grate into a large bowl. Add lemon juice and toss. Coarsely grate onions into same bowl.
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Transfer to towel, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible.
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Return potatoes and onions to cleaned bowl and stir in celery root, flour, eggs, salt, pepper, and celery seeds until combined well.
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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.
Cooks’ note: Latkes can be fried 1 hour ahead.
- Keywords
- melissa roberts,
- gourmet entertains,
- winter holidays,
- vegetarian,
- potato
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