Fry

Celery root (celeriac) and apple pancakes

by:
January  8, 2017
3
1 Ratings
Celery root (celeriac) and apple pancakes
Photo by anka
  • Makes 8 small pancakes
Author Notes

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

What You'll Need
Ingredients
  • 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
Directions
  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.
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1 Review

Veronica B.
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.