CELERY ROOT AND POTATO PANCAKES / LATKES - GLUTEN-FREE
This recipe combines the distinctive taste and wonderful crunch of celery root with the usual starchy Russet potatoes. I loved the flavor and the texture, they taste wonderful when topped with applesauce. This recipe is gluten-free if you use a gluten-free flour mix instead of matzo meal. These freeze well, so make extra!
Provided by Whats Cooking
Categories Breakfast
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 200 degrees or "warm" setting. Peel potatoes and submerge in cold water. Peel celery root with a paring knife. Pulse the onion and garlic in food processor. Mixture should be coarse, not completely pureed. Pour onion-garlic mixture into a large bowl.
- Grate the celery root using the larger grate of a box grater, or use the grater attachment of a food processor. Add to onion-garlic mixture and stir.
- Grate potatoes. Quickly squeeze a handful of grated potatoes at a time over a second bowl (or the kitchen sink) to remove all liquid. Add the dry potatoes to the onions and celery root, mixing as you go. This step should be done as quickly as possible to prevent oxidation of the potatoes.
- Heat 1/4 inch of olive oil in a large, heavy skillet (cast iron works best) over medium-high heat, until just below the smoking point.
- Add remaining ingredients to the batter, and stir until fully combined. Place a small handful of batter (approximately 1/4 cup) in the hot oil at a time. Pat each handful into a 1/2" thick pancake shape before placing in oil - This will help each latke stay together. Fry until completely golden-brown on the bottom and crispy around the outside corners. Flip and brown on the second side.
- Transfer latkes to a plate lined with paper towels or several layers of brown paper (I use grocery bags). Allow paper to absorb excess oil, then transfer latkes to a cooking rack placed over baking sheet in the preheated oven, where they will stay warm until ready to serve. Serve hot, with sour cream and applesauce.
- Extra latkes can be frozen on a baking sheet in the freezer, with parchment paper between the layers. When frozen, transfer to ziploc bags. Reheat in oven at 400 degrees F.
Nutrition Facts : Calories 184.6, Fat 2.1, SaturatedFat 0.6, Cholesterol 79.3, Sodium 620, Carbohydrate 36, Fiber 4.7, Sugar 2.8, Protein 6.5
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Vituhsan Vituhsan
[email protected]These pancakes are a great way to start your day. They're hearty and filling, and they'll keep you going all morning long.
Note10
[email protected]I'm not sure what went wrong, but my pancakes turned out really greasy. I think I might have used too much oil.
Igor Santos Galvao
[email protected]These pancakes are a bit time-consuming to make, but they're worth the effort. They're so delicious and they're a great way to impress your guests.
Fitsum Berhanu
[email protected]I love that these pancakes are gluten-free and vegan. It makes them a great option for people with dietary restrictions.
Nobin Ahmed
[email protected]These pancakes are a great way to use up leftover vegetables. I often add chopped carrots, zucchini, or spinach to the batter.
PAUL TAGGART
[email protected]I've made these pancakes several times and they're always a hit. They're so easy to make and they're always delicious.
Deward Whiteman
[email protected]These pancakes are a great way to get your kids to eat their vegetables. My kids love them and they don't even realize they're eating celery root.
bimal gyawali
[email protected]I'm not a big fan of celery root, but I loved these pancakes. The potato and onion help to balance out the flavor of the celery root.
Sumayo Nuur
[email protected]These pancakes are a great side dish for any meal. I especially like them with eggs and bacon for breakfast.
MDNoor Nadaf
[email protected]I love the unique flavor of these pancakes. The celery root gives them a nice earthy taste.
Ntebatseng Tsotetsi
[email protected]These pancakes are a great way to use up leftover mashed potatoes. I always have some leftover after Thanksgiving and Christmas dinner, and this is a great way to use them up.
Muonwem Ikechukwu
[email protected]I followed the recipe exactly and my pancakes turned out perfect. They were crispy on the outside and fluffy on the inside.
Rose Waithira
[email protected]The pancakes were a little bland for my taste. I think I'll add some more herbs and spices next time.
Amos Tunduhwe
[email protected]These pancakes are so easy to make. I had them on the table in less than 30 minutes.
umarpubg1122 33
[email protected]I love that these pancakes are gluten-free. It makes them a great option for people with celiac disease or gluten sensitivities.
Grace Logomna
[email protected]These pancakes are a great way to sneak some veggies into your kids' diet. They're so tasty that they won't even realize they're eating celery root and potatoes!
Mohammad Sulaiman
[email protected]I made these pancakes for my family and they were a hit! Everyone loved them, even my picky kids. They're so easy to make and they're a great way to use up leftover celery root and potatoes.
Samuel Asiamah
[email protected]These pancakes were absolutely delicious! The celery root and potato combination gave them a unique and flavorful taste. I'm not typically a fan of celery root, but I loved it in this recipe.