Ingredients
- Celeriac Potato Latkes
-
2
medium red potatoes, peeled and grated (about 2 cups)
-
1
medium celery root, peeled and grated (about 1 1/2 cups)
-
1/2 cup
red onion, finely chopped
-
3 tablespoons
flour
-
2
eggs, beaten
-
1/2 teaspoon
black pepper
-
1/4 teaspoon
salt
-
Olive Oil for frying
- Apricot-Ginger Yogurt Sauce
-
1/2 cup
plain Greek yogurt
-
1 teaspoon
powdered ginger
-
1 tablespoon
apricot jam
-
Pinch
salt
Directions
-
In a bowl, combine potatoes, celeriac, and red onions. Mix well.
-
Add pepper, flour, salt and eggs. Using fork, mix so eggs are evenly mixed in.
-
In a large skillet, heat 3 tablespoons of olive oil on medium-high heat.
-
Form latkes into roughly 2-inch mounds and add to pan. Flatten with spatula.
-
Fry each side for about 4 minutes before turning.
-
Add more oil as needed. Blot extra oil on paper towels before serving.
-
For yogurt sauce, mix all ingredients and stir to combine. Ginger and jam amounts can be adjusted to taste. Serve on side of latkes or spoon on top.
See what other Food52ers are saying.