Celeriac-Parsnip Latkes

Latkes with Homemade Apple Sauce
Latkes with Homemade Apple Sauce

Adapted by Melissa Clark of the NY Times last December (link) from The Mile End Cookbook by Noah and Rae Bernamoff, this recipe makes about 4 dozen latkes. With the Holidays just around the corner, there is no reason to swap the celeriac now (Hint: celeriac keeps for months if you can store between 30 and 40 degrees and don’t allow them to dry out)!

1 lb celery root, peeled and grated
1 lb parsnips, peeled and grated
1 medium onion, peeled and grated
1 ¼ cup matzo meal
¾ cup chopped Italian parsley
5 large eggs
1 tablespoon Kosher salt, more for serving
¾ teaspoon cracked black pepper
Safflower oil

Place grated celery root, parsnips, and onion in a large bowl. Sprinkle with 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 heat. Take a heaping tablespoon 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 or 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.

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