How to Cook Celery Root Latkes

Yields: 20 latkes

Preparation time:10 mins

Cooking time: 40 mins

Ingredients needed to make Celery Root Latkes:

For the latkes:

• 2 ½ lb celery root, trimmed and peeled
• ¼ cup matzo meal
• 3 large eggs, lightly beaten
• 1 medium yellow onion, peeled
• 2 cups vegetable oil, for frying
• ½ tsp freshly ground black pepper
• 2 tsp sea salt, plus more if required

For serving:

• 3 kosher dill pickles, thinly sliced
• 2 tbsp whole-grain mustard
• 12 oz pastrami, thinly sliced
• ½ cup mayonnaise
• Freshly ground black pepper

Cooking instructions for Celery Root Latkes:

• To make the latkes, position a rack midway within an oven and warm it up to 250 degrees F.
• Place another wire rack over a baking sheet and keep it aside.
• Grate the celery root as well as onion, using a box grater, and dump both of them in a large bowl.
• Crack the eggs into it, along with matzo meal and a dash of each seasonings.
• Toss them together to mix well and set aside until required.
• Drizzle the oil into a large, deep-bottomed skillet and heat it over moderately-high heat or until it sizzles when a piece of grated celery is dropped into it.
• Scoop out the latke mixture into a cup until it is ¼ cup full and tip it into the skillet.
• Press it with a spatula to flatten it out into ½’’ thick round disc and made 4 more similar latke discs beside it.
• Fry them for a couple of minutes or until their bas turns golden brown and turn them over to fry the other side in a similar fashion.
• Slide them onto the wire rack, placed on top of baking sheet and keep warm in the oven.
• Fry rest of the latkes similarly until all of the celery root mixture is used up.
• For serving, whisk the mustard and mayonnaise together in a bowl and sprinkle a dash of pepper to season.
• Spoon a small dollop of mayonnaise mixture on top of each latke and top it up with a slice of pastrami.
• Finish it off with dill pickle on top and serve right away.

Image credit: Wikimedia Commons