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Ingredients
- Celeriac Potato Latkes
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2
medium red potatoes, peeled and grated (about 2 cups)
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1
medium celery root, peeled and grated (about 1 1/2 cups)
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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
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1 teaspoon
powdered ginger
-
1 tablespoon
apricot jam
-
Pinch
salt
Directions
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In a bowl, combine potatoes, celeriac, and red onions. Mix well.
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Add pepper, flour, salt and eggs. Using fork, mix so eggs are evenly mixed in.
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In a large skillet, heat 3 tablespoons of olive oil on medium-high heat.
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Form latkes into roughly 2-inch mounds and add to pan. Flatten with spatula.
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Fry each side for about 4 minutes before turning.
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Add more oil as needed. Blot extra oil on paper towels before serving.
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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.
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