Celery root (celeriac) and appleĀ pancakes

January  8, 2017
1 Ratings
Photo by anka
  • Makes 8 small pancakes
Author Notes

I was inspired by Pajeon Korean green onion pancake batter. —anka

What You'll Need
  • Half celery root (celeriac) grated (250 g)
  • 2 small or 1 large gala apples grated and squeezed (250 g)
  • 1 cup flour
  • 3 tablespoons cornstarch
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 cup ice cold water
  • 1/3 cup oil for frying
  1. Wash and grate apples on a cheese grater (no need to peel), squeeze the juice out.
  2. Peel and grate celery root (celeriac).
  3. Mix apples and celery root.
  4. In a separated bowl mix flour, cornstarch, sugar and salt; add ice cold water and mix just to combine.
  5. Add grated apple and celery root and again; mix just to combine.
  6. Get your frying pan ready.
  7. Put it on medium heat and add oil.
  8. Using 1/3 measuring cup; scup mix and slowly place in frying pan and lightly flatten a little bit, depending on how crispy pancake you want, the thinner pancakes the crispier they will be (make sure to adjust cooking time).
  9. Fry for 3-4 minutes on each side. You will have to do in batches.
  10. I made eight pancakes, crispy outside and soft inside.
  11. You can make couple hours ahead and then reheat at 400 F for 6-7 minutes again depends how big pancakes are. Or serve at room temperature.
  12. You can serve with Maple syrup spiced with chipotle sauce or cashew sour cream and honey.

See what other Food52ers are saying.

1 Review

Veronica B. May 1, 2020
Rather bland, doughy and less than exciting. After the first batch, I added 1 tsp of baking powder to try and get a little "lift" out of these guys, and it nominally worked.

The family ate them, but they requested that I not make them again. Ha.

Definitely needs LESS flour, and more seasoning. Next time I would use 1/3 the flour and maybe add in a grated potato instead for crispiness.