If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Celery root, or celeriac, can be a pain to work with and is not very exciting by itself. Combined with potatoes, it gets a chance to shine. Nana would have loved it. —wssmom
- 1 pound russet potatoes, peeled
- 1 small onion
- 1 celery root, peeled (about 1 pound)
- 2 eggs
- 3 tablespoons flour
- kosher salt
- canola oil
- applesauce and sour cream, for serving
- 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 sco0p 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
- This recipe was entered in the contest for Your Best Potato Pancakes
No oven, no problem
No-bake desserts bring the heat
No-bake desserts are cool.
This week's #happylist.
Free shipping! Use code FIREWORKS.
The freedom to snack.
We're obsessed: wooden everything.