Celery Root/Parsnip Latkes (Melissa Clark NYT)

1 pound celery root peeled and grated

1 pound parship peeled and grated

1 medium onion peeled and grated

1 1/4 cups matzo meal

1/4 cup chopped parsley

5 large eggs

1 T k salt

3/4 t  pepper

Place three grated ingredients in large bowl.  Sprinkle in matzo meal and toss mixture together by hand.  Add parsley, eggs, salt and pepper and combine again using your hands until all the ingredients are incorporated.

Heat 2 T canola in a large saute pan over medium heat.  Take heaping T of the mixture and flatten between your palms.  Fry latkes without moving them for 4-5 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  minutes or until well browned and tender.   Transfer to baking sheet lined with paper towels.  Sprinkle with a little additional salt.  Like traditional potato latkes, these freeze well and taste delicious with apple sauce.

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