Author Notes
I was inspired by Pajeon Korean green onion pancake batter. —anka
Ingredients
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Half celery root (celeriac) grated (250 g)
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2
small or 1 large gala apples grated and squeezed (250 g)
-
1 cup
flour
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3 tablespoons
cornstarch
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1 tablespoon
sugar
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1/4 teaspoon
salt
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1 cup
ice cold water
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1/3 cup
oil for frying
Directions
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Wash and grate apples on a cheese grater (no need to peel), squeeze the juice out.
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Peel and grate celery root (celeriac).
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Mix apples and celery root.
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In a separated bowl mix flour, cornstarch, sugar and salt; add ice cold water and mix just to combine.
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Add grated apple and celery root and again; mix just to combine.
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Get your frying pan ready.
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Put it on medium heat and add oil.
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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).
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Fry for 3-4 minutes on each side. You will have to do in batches.
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I made eight pancakes, crispy outside and soft inside.
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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.
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You can serve with Maple syrup spiced with chipotle sauce or cashew sour cream and honey.
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