Ingredients

The following ingredients have 24 Servings
  • 1 1/2 lbs celery root
  • 1 1/2 lbs yukon gold potatoes ((yellow potatoes))
  • 1 large onion
  • 1 1/2 tsp kosher salt ((plus extra for sprinkling))
  • 4 eggs, (lightly beaten)
  • 1 cup AP flour
  • Canola oil for frying
  • sour cream and applesauce for serving

Instruction

  • Peel and rough chop the celery root, potatoes, and onion. Fit a food processor with a shredding (grating) disc and shred the celery root, onions and potatoes. Alternatively you can grate them using a cheese grater.
  • Place the grated celery root, onions, and potatoes together in a colander and press on them to release excess moisture. To ensure that they're really dry, I place them inside a towel in smaller amounts and tightly squeeze until no more liquid is released.
  • Mix the drained potatoes and onion with the salt, flour, and egg until just combined.
  • Preheat oven to 250 degrees and line a sheet pan with a rack or paper towels.
  • Pour enough oil to cover the bottom of a large non-stick skillet and heat over high heat until the oil is hot but not smoking. Using a cookie scoop or large spoon, scoop the celery root mixture and drop into the pan. (You will fry these in several batches.)
  • Cook, pressing down lightly to flatten the latkes, until the first side is golden brown, then flip them carefully to the other side. Season with kosher salt and cook until golden brown and place on the lined pan. Hold them in the oven to keep warm as you fry the remaining latkes. Repeat until the potato mixture is all gone.
  • Serve with sour cream and applesauce if desired.