Celery Root and Potato Pancakes
Adapted from www.food52.comServes 4
Celery root really gets a chance to shine in this recipe. The combination of celeriac and potatoes is truly delightful!
1 pound russet potatoes, peeled
1 small onion
1 celery root, peeled (about 1 pound)
2 eggs
3 tablespoons flour
Kosher salt
Canola oil or vegetable oil
Applesauce and sour cream for serving if desired
Grate the onion and potatoes, using either the large holes on the side of a box grater or a food processor. Squeeze the liquid out of the shredded potato and onion into a small bowl, and put the potato and onion into another bowl. Let the starch settle to the bottom of the small bowl; pour off the liquid, and scoop the starch into the potato-onion mix.
Using the box grater or a food processor, grate the celery root and add it to the poatoes. Stir in the eggs, flour and salt to taste - about a teaspoon. If mixture seems too runny, add a little more flour.
Coat the bottom of a large nonstick pan with canola oil and heat. Working in 2 batches, drop big heaping tablespoons of the pancake mix (about 6-8) into the pan, and flatten slightly. Cook about 1-2 minutes over medium high flame until crisp; flip, and repeat. Transfer to paper towels to drain. Add a little more oil, and repeat with the next batch.
Serve with sour cream and applesauce.
Revision 1. Last edited Mon 3 Jan 2011 8:32pm by DonnaSavastio