Whether its celery-root potatoes latkes, zucchini puffers, or potato pancakes, they are all one of those delicious dishes that just don’t get enough love. They are simple to make, super delicious and so very satisfying. Something we should enjoy more often! And let’s just say, they have a lot more to offer than Sunday pancakes — they are packed with goodness too!
This version of latkes (or puffers for that matter) are made with herbaceous celery root, a little potato (for its umami qualities), fresh herbs and aromatics like garlic and onion. Chickpea flour is my choice, firstly because I love its flavor and secondly it gluten-free, which means its a friendly choice for anyone who needs to avoid gluten. Crispy on the outside and hearty and soft within, these delicious golden “pancakes” can be served with a dollop of apple sauce or crème fraîche for a deliciously light meal. They’re also kid-friendly, and ideal for snacking, breakfast (or brunch) and beyond!
Testing the LeMax® electric grill for the perfect celery-root potato latkes
This latkes recipe was the perfect chance for me to once again test out my ELAG LeMax tabletop grill. You might already be familiar with this indoor (and outdoor) glass-ceramic grill since it’s been at home in my kitchen for a few years now. Maybe you remember when I first introduced it with Grilled Eggplant, Tomato, Halloumi and Bulgur Salad or when we made Grill-Pizza with the kids. It’s the perfect thing to put to use when you need a large cooking surface, want to skip using the oven or simply want to save some time.
Putting the LeMax grill surface to use
What I particularly love about using a tabletop grill for this type of recipe is that it makes it so easy to cook a full batch of latkes in one go. And if I want to double up the recipe, that’s easy too — only two rounds instead of multiple ones or having to use more than one frying pan (whilst keeping the previous rounds warm in the oven). Cook. Serve. Enjoy. And with the glass-ceramic surface you barely need any oil. Yes, less fat! You only need to brush the surface with enough to coat it and you are ready to go. You can expect even heating, with no sticking in “hot spots” — an absolutely perfect gentle, low fat cooking.
Tips for cleaning the LeMax glass ceramic tabletop grill
Keeping your LeMax as good as new is easy. While the surface is still warm, use a scraper or spatula to remove any excess food debris. Then once the surface is cool, apply a little glass-ceramic stovetop cleaning solution or a scouring liquid. Using a standard kitchen sponge, with the coarse side, scrub the surface to remove any cooking residue. The surface is scratch resistant, so it’s fine to apply pressure when cleaning. Just be careful not to use the scratchy side of the sponge on the aluminum, as it will scratch. After you have cleaning away or grease or residue, wipe with surface lean with a kitchen cloth, and finally with a kitchen towel or paper towel. Good as new!
And if you are still wondering what the LeMax experience is like, then give it a try. It can be used for anything from grilling, frying, baking and anything in between. Whether it’s pancakes, pizza, steaks or vegetables. Produced in Germany, it really can bring your cooking experience to the next level! Check out my video to see for yourself!
Celery-Root Potato Latkes
Ingredients
- 250 g peeled celery root
- 100 g peeled potato
- 1 small yellow onion
- 1 large garlic clove, minced
- 2 tablespoons freshly chopped flat-leaf parsley
- 2 tablespoons freshly chopped dill
- 2 large eggs, lightly beaten
- 3 tablespoons chickpea flour (or other flour type)
- Sea salt and pepper, to taste
- high-heat cooking oil for brushing the grill surface
To serve:
- Crème fraîche or apple sauce
Method
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Using the large holes of a box grater or shredding disk of a food processor, grate the celery root, potato, and onion. Transfer the shredded vegetables to a clean tea towel (or cheese cloth) and twist tightly to wring out the liquid as possible (this step yields the crispiest latkes). Transfer the grated vegetables to a medium bowl.
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Add the garlic, herbs, flour and a generous pinch of salt and pepper to the bowl. Mix well to combine. Add the eggs and mix again until well incorporated.
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Form the celery-potato mixture into balls and set aside on a cutting board.
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Heat the table grill (or a large, non-stick skillet) to medium-high heat (setting 9 on the LeMax grill). Brush the grill with oil.
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Place the celery-root potato latkes on the preheated grill and with a spatula press them down to flatten them. Reduce the heat slightly (setting 8 on the LeMax grill) cook until golden and crisp, about 4-5 minutes per side.
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Serve hot with crème fraîche or applesauce (or both!). Enjoy!
Notes
- These celery-root potato latkes are great served for breakfast with smoked salmon, a fried egg or for a light lunch with a simple salad (like red cabbage and arugula with a drizzle of olive oil and freshly squeezed lemon juice).
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.
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Many thanks to ELAG Products GmbH for sponsoring this Celery-Root Potato Latkes with Herbs recipe.
