Wednesday, January 28, 2009

Recipe: Potato Celery Root Pancakes

Potato Celery Root LatkasI'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!

Serves 4

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.

7 comments:

Ricki said...

Hi Ameet,
Thanks so much for your note on Foodbuzz! You're right, I think our cooking and food philosophies are similar. I like everything I've seen on your blog so far (I bet that cookbook workshop was AMAZING) and look forward to browsing more! Thanks for getting in touch. :)

nithya at hungrydesi said...

These sound delicious and the picture is beautiful...maybe we'll make these for brunch!

Melissa.Danielle said...

Russet potatoes are definitely a good choice for this recipe. I love these pancakes!

Robin said...

Absolutely delicious. I just made them with the celery root and i substituted ground flax seeds and water for the eggs and they are still perfect!

Ameet Maturu said...

Robin, I love that use made flax eggs! It is a great way to make this recipe vegan. Do you just soak your flax seeds in water and beat?

blackcatkitchen said...

I loved these! Ours didn't stick together, but they were perfect as 'hashbrowns'. DEEE-LISH!

herbal products said...

This is a very healthy pancake. I love the taste of celery on this dish. The most healthy pancake recipe I believe.

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