CELERY ROOT AND POTATO PANCAKES / LATKES - GLUTEN-FREE
This recipe combines the distinctive taste and wonderful crunch of celery root with the usual starchy Russet potatoes. I loved the flavor and the texture, they taste wonderful when topped with applesauce. This recipe is gluten-free if you use a gluten-free flour mix instead of matzo meal. These freeze well, so make extra!
Provided by Whats Cooking
Categories Breakfast
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 200 degrees or "warm" setting. Peel potatoes and submerge in cold water. Peel celery root with a paring knife. Pulse the onion and garlic in food processor. Mixture should be coarse, not completely pureed. Pour onion-garlic mixture into a large bowl.
- Grate the celery root using the larger grate of a box grater, or use the grater attachment of a food processor. Add to onion-garlic mixture and stir.
- Grate potatoes. Quickly squeeze a handful of grated potatoes at a time over a second bowl (or the kitchen sink) to remove all liquid. Add the dry potatoes to the onions and celery root, mixing as you go. This step should be done as quickly as possible to prevent oxidation of the potatoes.
- Heat 1/4 inch of olive oil in a large, heavy skillet (cast iron works best) over medium-high heat, until just below the smoking point.
- Add remaining ingredients to the batter, and stir until fully combined. Place a small handful of batter (approximately 1/4 cup) in the hot oil at a time. Pat each handful into a 1/2" thick pancake shape before placing in oil - This will help each latke stay together. Fry until completely golden-brown on the bottom and crispy around the outside corners. Flip and brown on the second side.
- Transfer latkes to a plate lined with paper towels or several layers of brown paper (I use grocery bags). Allow paper to absorb excess oil, then transfer latkes to a cooking rack placed over baking sheet in the preheated oven, where they will stay warm until ready to serve. Serve hot, with sour cream and applesauce.
- Extra latkes can be frozen on a baking sheet in the freezer, with parchment paper between the layers. When frozen, transfer to ziploc bags. Reheat in oven at 400 degrees F.
Nutrition Facts : Calories 184.6, Fat 2.1, SaturatedFat 0.6, Cholesterol 79.3, Sodium 620, Carbohydrate 36, Fiber 4.7, Sugar 2.8, Protein 6.5
CELERY ROOT-MUSHROOM LATKES
Celery root, mushrooms, garlic and thyme add a twist to this Hanukkah favorite. The option to use matzo meal rather than flour means they can also be served at Passover.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 12 latkes
Number Of Ingredients 14
Steps:
- Whisk the sour cream with the chives, vinegar and a pinch of salt in a small bowl until smooth. Refrigerate until ready to serve.
- Grate the potato, celery root and onion on the large holes of a box grater into a colander set over a bowl. Add 1 teaspoon salt and a few grinds of pepper, toss well and let stand 5 minutes. Squeeze handfuls of the mixture firmly with your hands to remove as much liquid as possible. Blot dry with paper towels, then transfer to a large bowl.
- Add the beaten egg, matzo meal or flour, mushrooms, thyme and garlic to the potato mixture and toss well to combine. Scoop 1/4 cupfuls of the mixture and tightly pack into thin 3- to 4-inch pancakes. Transfer to a paper towel-lined baking sheet.
- Preheat the oven to 250˚. Heat 1/4 inch vegetable oil or chicken fat in a large nonstick skillet over medium-high heat. Working in three batches, fry the latkes until deep golden brown, 3 to 5 minutes per side, reducing the heat as needed if the latkes are browning too quickly. Remove to a rack set on a rimmed baking sheet and sprinkle with salt and more thyme. Keep warm in the oven while you make the remaining latkes. Serve with the chive sour cream.
CELERY-ROOT AND POTATO LATKES
Categories Cake Potato Vegetable Side Fry Sauté Hanukkah Vegetarian Kosher Simmer Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 32 latkes
Number Of Ingredients 12
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 250°F.
- Coarsely grate celery root into a bowl using the 1/3-inch-wide holes of a box grater.
- Peel potatoes and coarsely grate into a large bowl. Add lemon juice and toss. Coarsely grate onions into same bowl.
- Transfer to towel, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible.
- Return potatoes and onions to cleaned bowl and stir in celery root, flour, eggs, salt, pepper, and celery seeds until combined well.
- Heat 1/3 inch oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Fill a 1/4-cup measure (not tightly packed) with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula. Form 3 more latkes in skillet, then fry until undersides are deep golden, 1 1/2 to 3 minutes. Turn over using 2 spatulas and fry until deep golden all over, 1 1/2 to 3 minutes more. (If latkes brown too quickly, lower heat to moderate.) Transfer to paper towels to drain briefly. Keep warm in 1 layer on a metal rack set in a shallow baking pan in oven. Make more latkes in same manner. Use a second rack and baking pan to keep last batches warm.
LATKES WITH CELERY AND HERBS
Adding celery and parsley to the traditional potato and onion mixture adds extra crunch and flavor for a new spin on latkes.
Provided by Food Network Kitchen
Time 50m
Yield about 12 latkes
Number Of Ingredients 12
Steps:
- Grate the potatoes and onion on the large holes of a box grater into a colander; add the garlic and 1 1/2 teaspoons salt and toss. Let sit 5 minutes, then wrap in a clean kitchen towel and wring out as much liquid as possible. Transfer the potato mixture to a large bowl.
- Add the nutmeg, 1/2 teaspoon pepper and all but about 1 tablespoon each of the chopped celery and parsley to the bowl. Add the egg and flour and stir until combined. Form 1/4 cupfuls of the potato mixture into balls, then flatten between your palms to make thin 2-inch patties; transfer to a plate.
- Preheat the oven to 325 degrees F and line a baking sheet with paper towels. Heat about 1/4 inch of peanut oil in a large nonstick skillet over medium-high heat; working in batches, add the latkes and fry until golden brown, about 5 minutes per side. Remove to the prepared baking sheet to drain, then transfer to the oven to keep warm while you cook the next batch.
- Season with salt and top with the reserved celery and parsley. Serve with applesauce and/or sour cream. (The latkes can be fried up to 2 hours ahead; reheat on a paper towel-lined baking sheet at 325 degrees F, 10 to 15 minutes.)
CREAMY CELERY ROOT-POTATO MASH
This mash can be served with meat, fish, scallops. It's delicious and a nice change from regular mashed potatoes.
Provided by Capucine
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Bring a large pot of salted water to a boil. Add celery root and potatoes and return to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain well and mash together. Stir in cream and season with salt and pepper.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 19.4 g, Cholesterol 81.5 mg, Fat 22.3 g, Fiber 2.8 g, Protein 3.6 g, SaturatedFat 13.8 g, Sodium 149.9 mg, Sugar 1.9 g
CELERY ROOT-PARSNIP LATKES
Noah Bernamoff serves his classic latkes at Mile End Deli in Brooklyn all year long. At Hanukkah, he breaks out the variations. Celery root and parsnip replace potato in this version, the sweetness of the parsnips tempered by the grassiness of the celery root. Mr. Bernamoff suggests topping these with horseradish cream.
Provided by Melissa Clark
Categories dinner, quick, main course
Time 30m
Yield About 4 dozen latkes
Number Of Ingredients 9
Steps:
- Place grated celery root, parsnips and onion in a large bowl. Sprinkle in 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. Take a heaping tablespoon of the mixture and flatten between your palms. Fry latkes, without moving them, for 4 to 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 4 minutes, or until well browned and tender. Transfer to a baking sheet lined with paper towels. Sprinkle with additional salt. Serve warm.
Nutrition Facts : @context http, Calories 29, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 68 milligrams, Sugar 1 gram, TransFat 0 grams
ROASTED CELERY ROOT
This is from Epicurious.com. Goes great with roast pork loin! You can put this dish in the lower third of your oven and roast a pork loin at the same time!!
Provided by Chef Au Vin
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 425°F
- Trim and peel celery root and cut into 1-inch pieces.
- In a large roasting pan toss celery root with oil and salt and roast in middle of oven 30 minutes.
- Stir celery root and reduce temperature to 375°F
- Roast celery root, stirring after the 30 minutes, 1 hour more.
Nutrition Facts : Calories 234.1, Fat 13, SaturatedFat 1.8, Sodium 1077.8, Carbohydrate 27.9, Fiber 5.5, Sugar 4.8, Protein 4.5
RED FLANNEL POTATO LATKES
Provided by Joan Nathan
Categories quick, appetizer
Time 25m
Yield About 12 latkes (4 servings)
Number Of Ingredients 9
Steps:
- Using shredding holes on a hand-held grater or shredding disk on a food processor, shred potatoes, beet, celery root and onion. Squeeze to extract as much liquid as possible, and place shreds in a large bowl. Add egg, and season with 1 teaspoon salt and pepper to taste. Mix well.
- Place a 12-inch nonstick skillet over medium heat, and add a generous film of vegetable oil. Take a handful of potato mixture and press into a flat disk in palm of one hand. Gently place in hot skillet. Repeat until skillet is filled. Fry, turning once, until golden on both sides, about 3 minutes a side. (Adjust heat as necessary so the latkes do not burn.) Transfer to paper towels to drain; keep warm. Repeat with remaining potato mixture. Serve with applesauce or sour cream.
Nutrition Facts : @context http, Calories 512, UnsaturatedFat 37 grams, Carbohydrate 31 grams, Fat 42 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 686 milligrams, Sugar 5 grams, TransFat 0 grams
POTATO AND CELERY ROOT ROSTI
A potato rosti, started on the stove and finished in the oven, stands in for more involved fried latkes. In this recipe, celery root imparts a bright flavor, while serving wedges with sour cream makes for a tasty dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Shred potatoes and celery root on the large holes of a box grater. Working in batches, wrap in cheesecloth and squeeze out liquid. Toss with salt in a medium bowl. Season with pepper.
- Preheat oven to 400 degrees. Heat 3 tablespoons oil in a 12-inch ovenproof nonstick skillet over medium-low heat. Spread shredded potato-celery root mixture evenly in skillet; press gently to flatten using a spatula. Cook for 10 minutes. Run spatula around edge to loosen; spoon 2 tablespoons oil around edge. Cook until underside is golden and begins to crisp, 10 to 15 minutes more. Run spatula around edge to loosen; invert onto a plate.
- Add remaining 3 tablespoons oil to skillet. Return rosti to skillet, golden side up; press gently to flatten. Cook, shaking occasionally to loosen, until underside is golden and begins to crisp, about 20 minutes. Transfer skillet to oven. Bake until cooked through, 10 to 15 minutes. Return to plate; cut into wedges. Serve with sour cream.
LAURA'S POTATO LATKES RECIPE BY TASTY
Matt's mom, Laura, shows him how to make their family's most cherished recipe: latkes. She teaches him that just 4 simple ingredients can transform into a lacy, crispy and delicious side dish. Her secret is incorporating the leftover potato starch that remains in the bottom of the bowl after grating the potatoes.
Provided by Matt Ciampa
Categories Sides
Time 50m
Yield 1 Serving
Number Of Ingredients 9
Steps:
- Peel the potatoes, adding them to a large bowl filled with water as you work to prevent browning.
- Dry the potatoes, then shred on the large holes of a box grater into a large. Shred the onion into the same bowl on the small holes of the box grater.
- Transfer the potato mixture to a nut milk bag or a clean kitchen towel and squeeze tightly over the bowl to wring out any excess liquid. Set the liquid aside to let the starch settle to the bottom of the bowl, then carefully pour off the liquid on top, leaving the potato starch in the bottom of the bowl.
- In a clean large bowl, combine the shredded potatoes and onions, potato starch, 1 egg, salt, and pepper and gently mix to combine. If the mixture seems too dry and crumbly, add another egg. Add 1 tablespoon matzo ball mix and stir to incorporate, adding up to 1 tablespoon more matzo ball mix if the mixture isn't holding together.
- Pour the oil into a large pan to reach a depth of ¼ inch. Heat over medium heat. Using a 2-tablespoon cookie scoop, add the potato mixture to the pan, gently pressing down to the desired thickness. Add another scoop or two of the potato mixture, being careful not to overcrowd the pan. Cook for 3-4 minutes until the edges begin to crisp and the bottom is golden brown. Carefully flip the latkes and cook for another 3-4 minutes, until golden brown on the other side. Transfer to a wire rack and season with salt. Repeat with the remaining latkes.
- Serve with applesauce and sour cream.
- Enjoy!
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CELERY ROOT LATKES | BETTER HOMES & GARDENS
From bhg.com
Servings 10Calories 131 per servingTotal Time 35 mins
- Peel and finely shred celery root and potatoes together into a large mixing bowl. Stir in olive oil, eggs, garlic, and salt. Using 1/3 cup mixture for each latke, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid.
- In a large skillet heat oil over medium-high heat. Carefully slide patties into hot oil. Cook over medium-high heat about 2 minutes or until latkes are golden brown, turning once.
- Repeat with remaining batter. Add additional oil during cooking, as needed. If necessary, reduce heat to medium to prevent overbrowning. Drain on paper towels and keep warm. Serve with sour cream or apple sauce, if desired.
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