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
Instructions
- 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.
- 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.
- Form the celery-potato mixture into balls and set aside on a cutting board.
- 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.
- 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.
- Serve hot with crème fraîche or applesauce (or both!). Enjoy!
Nutrition
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).