I've always been fan of potatoes. Maybe a little too fond. My mom credits it for my weight gain when in high school. She was probably right about that.
I gave up the potatoes for a couple years, but I couldn't give them up for long. They are one of my favorite foods. And this time of year there is nothing wrong with a little bit of added weight (think of it as nature's way of providing a little bit of insulation).
Originally, I was prepared to make my usual recipe for potato pancakes (latkas). I decided to add celery root to the mix after my friend Ella (The Regan Vegan) suggested it. If you'd rather try the traditional method, the celery root can easily be substituted for another potato. I think you'll enjoy them either way.
Also, note this recipe calls for gluten-free breadcrumbs. Instead of creating another item to purchase, I prefer to grind up whatever crackers I have on hand. For this recipe, I used some Brown Rice Sea Salt Crisps sold by Trader Joe's.
I recommend serving the latkas with applesauce and labne (a Middle Eastern yogurt cheese similar to sour cream). Enjoy!
2 large Russet or Yukon potatoes, peeled
1 medium celery root, peeled
1 large onion
1 egg (maybe 2)
1/2 cup gluten-free breadcrumbs from crackers
1 teaspoon sea salt
1/4 cup olive oil
Grate potatoes, celery root, and onion in food processor or by hand. Place in large bowl with one egg, gluten-free breadcrumbs, and sea salt. Mix well and let sit for five minutes.
With clean hands, roll dough into a ball and flatten into a pancake. Add an additional egg, if the batter does not hold together. Set aside until you've used up all the dough.
Heat a large skillet (cast iron recommended) over medium high heat with 1 tbsp of olive oil. Cook four pancakes at a time, a minute or two on each side. Should be golden brown in color. Remove from skillet and place on a large plate. Repeat process, making sure to add some additional olive oil to the pan.
Serve hot with applesauce and/or sour cream.