CELERY ROOT-PARSNIP LATKES
Noah Bernamoff serves his classic latkes at Mile End Deli in Brooklyn all year long. At Hanukkah, he breaks out the variations. Celery root and parsnip replace potato in this version, the sweetness of the parsnips tempered by the grassiness of the celery root. Mr. Bernamoff suggests topping these with horseradish cream.
Provided by Melissa Clark
Categories dinner, quick, main course
Time 30m
Yield About 4 dozen latkes
Number Of Ingredients 9
Steps:
- Place grated celery root, parsnips and onion in a large bowl. Sprinkle in matzo meal and toss mixture together with your hands. Add parsley, eggs, salt and pepper and combine again using your hands until ingredients are incorporated.
- Heat 2 tablespoons oil in a large sauté pan over medium-high. Take a heaping tablespoon of the mixture and flatten between your palms. Fry latkes, without moving them, for 4 to 5 minutes, checking that they don't over-brown. (You should be able to fry them in batches of 11 to 12, depending on pan size.) Flip latkes, turn heat down to medium-low and fry another 4 minutes, or until well browned and tender. Transfer to a baking sheet lined with paper towels. Sprinkle with additional salt. Serve warm.
Nutrition Facts : @context http, Calories 29, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 68 milligrams, Sugar 1 gram, TransFat 0 grams
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Kevin Greable
[email protected]Highly recommend!
Amirali Gopang
[email protected]I made these latkes for my family for Hanukkah and they were a big hit. Everyone loved the unique flavor and texture. The latkes were crispy on the outside and tender on the inside. I served them with applesauce and sour cream, and they were deliciou
Austin Gallina
[email protected]Yum!
Breahna Miller
[email protected]These latkes were a bit of a departure from the traditional potato latkes that I'm used to, but I really enjoyed them. The celery root and parsnip gave them a unique flavor that was both savory and sweet. I also liked that they were a bit healthier t
Sadiq Adam
[email protected]Would make again!
nonhlanhla mdluli
[email protected]I was pleasantly surprised by these latkes. I'm not a huge fan of celery root, but it was surprisingly mild in flavor in these latkes. The parsnip added a nice sweetness. The latkes were crispy on the outside and tender on the inside. I served them w
Lila Gautam
[email protected]5 stars!
Mbuyiswa Samuel
[email protected]These latkes were a bit more work to make than traditional potato latkes, but they were definitely worth the effort. The celery root and parsnip gave them a unique flavor that I really enjoyed. I also liked that they were a bit healthier than potato
Silvy Saturn
[email protected]Perfect for a Hanukkah party!
Merika Maxey
[email protected]I've made latkes many times before, but this recipe is by far my favorite. The addition of celery root and parsnip gives them a wonderfully complex flavor. I also love that they're not as greasy as traditional potato latkes. I'll be making these agai
Tony Strickland
[email protected]Easy to make, even for a beginner like me.
Andrej Leski
[email protected]These latkes were a hit at my Hanukkah party. The combination of celery root and parsnip was unexpected, but it worked perfectly. The latkes were crispy on the outside and tender on the inside, and the flavors were very well-balanced. I will definite
Orville Martinez
[email protected]Delicious and unique!