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biodynamic eggplant from inverleigh
and broccolini in veg boxes this week
biodynamic eggplant from inverleigh
and broccolini in veg boxes this week
Celeriac Parsnip Latkes

Celeriac Parsnip Latkes

1 pound celeriac, peeled and grated
1 pound parsnips, peeled and grated
1 medium onion, peeled and grated
1 ¼ cups matzo meal or fine breadcrumbs
¾ cup chopped Italian parsley
5 large eggs
1 tablespoon kosher salt, more for serving
¾ teaspoon cracked black pepper
Safflower oil

Place grated celeriac, parsnips and onion in a large bowl. Sprinkle in matzo meal and toss mixture together with your hands. Add parsley, eggs, salt and pepper and combine again using your hands until ingredients are incorporated.

Heat 2 tablespoons of oil in a large sauté pan over medium-high. Take a heaping tablespoon of the mixture and flatten between your palms. Fry latkes, without moving them, for 4 to 5 minutes, checking that they don’t over-brown. (You should be able to fry them in batches of 11 to 12, depending on pan size.)

Flip latkes, turn heat down to medium-low and fry another 4 minutes, or until well browned and tender. Transfer to a baking sheet lined with paper towels. Sprinkle with additional salt. Serve warm.

nytimes.com
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