Earthy and slightly sweet, these celery root latkes are a delightful twist on the traditional potato latkes. Pair with a quick homemade applesauce and a dollop of creamy sour cream, these celeriac latkes will surely become a Hanukkah treat!
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About This Recipe
Earthy and slightly sweet, these crispy celery root latkes are a delightful twist on the classic latke recipe. Celery root, also known as celeriac is the root from which celery stalks grow out of. Celeriac is probably one of the funkiest vegetables you'll find at the store. It's large with roots growing out of it and a rough cutter layer, that can easily be sliced away.
Celery root has a slightly earthy and sweet flavor with the essence of celery, but not as bitter as the stalks. And when paired with potatoes to form latkes, creates a perfectly crisp texture!
📋 Ingredients
- Celery Root: Boasting an earthy and slightly sweet flavor, celery root adds a unique twist to dishes like latkes.
- Russet Potatoes: With their starchy texture, russet potatoes contribute to the perfect crispy consistency in latkes.
- Onion: Providing a savory depth, onions add flavor complexity and a hint of sweetness to the latke mix.
- Matzo Meal: A key ingredient for binding and texture, matzo meal enhances the latke's crunch while maintaining its structure.
- Vegetable Oil: Used for frying, vegetable oil has a higher smoke point then olive oil and is also less expensive.
- Red Apples: Leave the peels on the red apples to make a subtle pink applesauce to pair with the latkes.
- Cinnamon Stick and Honey: Infusing warmth and sweetness, a cinnamon and honey are added to the quick applesauce for a sweet and warm flavor.
See recipe card for full information on ingredients and quantities.
⏲️ Instructions
Step 1. Shred the potatoes, celery root and onion using the shred attachment of a food processor or use a hand grater.
Step 2. Squeeze out all of the moisture from the vegetables and add to a bowl along with the eggs, matzo meal, salt and pepper and mix to combine well.
Step 3. Heat the oil in a frying pan to about 350 degrees Fahrenheit. Fry tablespoon sized latkes for 3-4 minutes per side until crisp and golden brown on both sides.
Step 4. Transfer fried latkes onto a wire rack to drain any excess oil and immediately sprinkle with salt while the latkes are still hot.
Step 5. For the applesauce, add the chopped apples, honey, cinnamon stick and water to a pot and cook on medium heat for 20 minutes until apples are very soft.
Step 6. Remove the cinnamon stick and transfer apples to a food processor and blend until smooth.
📍 Recipe Tips
- Peel the potatoes and celery root ahead of time and keep them in a bowl of cold water to prevent browning.
- Squeeze out as much moisture as you can, from the vegetables. This will insure a dryer batter and crispier latke.
- Maintain a consistent oil temperature to achieve crispy latkes. Test the oil by placing a small piece of batter in the oil and if it sizzles immediately, it's ready.
- Fry the latkes ahead of time and re-heat in the oven on a wire rack until warmed through and crispy.
Recipe FAQs
Squeeze out as much moisture as possible from the shredded vegetables, and ensure the oil is hot enough before frying.
You can use gluten-free breadcrumbs or a gluten-free flour blend as a substitute for matzo meal.
Reheat latkes in the oven to maintain crispiness. Place them on a baking sheet with a wire rack on top and bake at a low temperature until warmed through.
Serving Suggestions
Add these celeriac latkes to your Hanukkah feast! Serve alongside braised brisket or make these the base of the latke bar! And for a light and fresh addition to all the frying, have a fresh shredded kale salad with apples on the side.
More Latke Inspiration
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Celery Root Latkes
LittleFerraroKitchen.com
Equipment
Ingredients
Celery Root Latkes
- 1 celery root peeled and cut into large chunks
- 2 russet potatoes peeled and cut into quarters, soaked in water
- ½ white or yellow onion cut into quarters
- ½ cup matzo meal
- 3 eggs
- ½ teaspoon Kosher salt + more for garnish
- ¼ teaspoon ground black pepper
- Vegetable oil for frying
Quick Pink Applesauce
- 4 red apples cut into 1-inch pieces, unpeeled
- 1 tablespoon honey
- 1 Cinnamon Stick
- ½ cup water
Toppings
- ½ cup Sour cream for serving
Instructions
- Using a food processor with a shred attachment, shred the celery root, potatoes and onion. If you don't have one, a box grater with large holes works great.
- Working in batches, use a clean kitchen towel and take about a cup of the mixture and tie it up inside the towel and squeeze out as much liquid as possible.
- Add the shredded vegetables to a large bowl, along with the eggs, matzo meal and Kosher salt and ground black pepper and stir to combine well.
- Heat a wide skillet over medium heat and pour about ½ inch of vegetable oil in the pan and heat the oil so it comes up to 350 degrees Fahrenheit. Use a large regular tablespoon to scoop up the latke mixture and carefully place it in the hot oil, frying 3-4 latkes at a time.
- Fry the latkes on the first side for 3-4 minutes and then flip over and fry the other side for another 3 minutes, until golden brown on both sides.
- Transfer fried latkes onto a wire rack to drain any excess oil and immediately sprinkle with salt while the latkes are still hot.
- For the applesauce, add the chopped apples, honey, cinnamon stick and water to a small-medium pot and bring up to medium heat.
- Give everything a stir and place a lid on the pot and continue cooking for 20 minutes until the apples are very soft. If the water evaporates quickly, add ¼ cup more, as needed.
- Once the apples are very soft, remove the cinnamon stick and transfer the apples to a food processor and blend until smooth.
- Let the applesauce cool and transfer to a resealable container until ready to serve.
- Serve the celery root latkes with a dollop of sour cream and spoonful of pink applesauce on top.
Notes
-
- Peel the potatoes and celery root ahead of time and keep them in a bowl of cold water to prevent browning.
- Squeeze out as much moisture as you can, from the vegetables. This will insure a dryer batter and crispier latke.
- Maintain a consistent oil temperature to achieve crispy latkes. Test the oil by placing a small piece of batter in the oil and if it sizzles immediately, it's ready.
- Fry the latkes ahead of time and re-heat in the oven on a wire rack until warmed through and crispy.
- Yields about 20-22 latkes
- Applesauce recipe yields about 1 ½ cups.
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