Celery Root Latkes
Given that everything is better fried – everything – it will come as no surpirse that root vegetables make utterly dreamy latkes. I like celery root in particular for its slightly sweet flavor.
These latkes are delicious as is, fresh out of the fat with a dab of sour cream, but my favorite way to eat them is topped with a poached egg. I know: Everything is Better Fried and Just Put an Egg On It, two of my favorite food credos, together in the same post? Out of control.
This same technique works nicely with zucchini as well. I particularly like a mix of zucchini and green pepper, in the summer when both are abundant, topped with Greek yogurt and scallions. Or a fresh tomato sauce. Or ooh, with Molly Herrmann’s tomato jam! So lovely. We’ll have to wait a few more months to play around with all that fun, however.
For now, fry your root vegetables and be very happy.
And then join the Minnesota Food Bloggers for a Saturday, January 21, viewing of TEDxManhattan: Changing the Way We Eat webcast, 9:00 am, at the Minnesota History Center. The webcast will be followed by a discussion and reception sponsored by Minnesota Monthly Magazine. The event is free of charge.
And join Jason DeRusha and me next Monday evening, January 23, as we assist Chef Scott Pampuch for Chef’s Night Off cooking class at Kitchen in the Market. I hope that you can be there with us for food, hands-on cooking, wine, and FUN!
Celery Root Latkes
Makes 6 3-inch latkes
1/2 c. peanut or other high-heat oil
1 celery root, peeled and shredded
1 small onion, peeled and shredded
2 Tbsp. flour (I use chickpea flour as a gluten-free substitute, works nicely)
1 tsp. salt
1 egg, lightly beaten
Heat oil in a large (preferably nonstick) skillet over medium-high. While the oil heats, stir together the potatoes, onion, flour, salt, and egg. When the oil is hot, scoop up a small handful of the celery root mixture, squeeze it (over the bowl to catch drips), flatten with your hands into a 3-inch pancake, then slide into the hot oil. Fry three pancakes at a time until golden brown, then turn pancakes over and brown on the other side. Drain on paper towels. Serve immediately.