Celery Root and Potato Pancakes
Recipe GLPR7c41189df46591
Crispy, golden pancakes made from shredded russet potatoes, celery root, and onion, bound together with eggs and flour. These savory fritters have a tender interior and delightfully crunchy edges. Serve hot with applesauce and sour cream for a traditional Jewish-inspired side dish.
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Ingredients
1 pound russet potatoes, peeled
1 small onion
1 celery root, peeled (about 1 pound)
2 eggs
3 tablespoons all-purpose flour
kosher salt
canola oil for frying
applesauce for serving
sour cream for serving
Directions
Peel and grate the russet potatoes and celery root on the large holes of a box grater. Finely mince the small onion.
Combine the grated potatoes, celery root, and minced onion in a large bowl. Sprinkle with kosher salt and toss well to distribute.
Crack the eggs into the potato mixture and add the flour. Stir until all ingredients are evenly combined and hold together.
Heat about ¼ inch of canola oil in a large skillet over medium-high heat until shimmering and hot.
Working in batches, spoon heaping tablespoons of the mixture into the hot oil, flattening each portion gently with the back of the spoon to form pancakes about ¼ inch thick.
Fry for 3 to 4 minutes on the first side until golden and crispy, then carefully flip and cook for another 2 to 3 minutes on the second side until golden brown.
Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil. Keep warm while cooking remaining batches.
Serve the pancakes hot with applesauce and sour cream on the side.
