Event Tickets My Account Advertise About Us Contact Us Archive RSS Newsletters
Tuesday, January 17, 2012

FreshTartSteph Recipe: Celery Root Latkes

FreshTartSteph Recipe: Celery Root Latkes

Stephanie Meyer

Given that everything is better fried—everything!—it will come as no surprise that root vegetables make utterly dreamy latkes. I like celery root in particular for its slightly sweet flavor.

These latkes are delicious as is, fresh out of the fat with a dab of sour cream, but my favorite way to eat them is topped with a poached egg. I know: Everything is Better Fried and Just Put an Egg On It, two of my favorite food credos, together in the same post? Out of control.

This same technique works nicely with zucchini as well. I particularly like a mix of zucchini and green pepper, in the summer when both are abundant, topped with Greek yogurt and scallions. Or a fresh tomato sauce. Or ooh, with Molly Herrmann's tomato jam! So lovely. We'll have to wait a few more months to play around with all that fun, however.

For now, fry your root vegetables and be very happy.

And then join the Minnesota Food Bloggers for a Saturday, January 21, viewing of "TEDxManhattan: Changing the Way We Eat" webcast, 9 a.m., at the Minnesota History Center. The webcast will be followed by a discussion and reception sponsored by Minnesota Monthly magazine. The event is free of charge.

And join Jason DeRusha and me next Monday evening, January 23, as we assist Chef Scott Pampuch for Chef's Night Off cooking class at Kitchen in the Market. I hope that you can join us!
 

Celery Root Latkes

Makes 6 3-inch latkes

1/2 c. peanut or other high-heat oil 
1 celery root, peeled and shredded
1 small onion, peeled and shredded
2 Tbsp. flour (I use chickpea flour as a gluten-free substitute, works nicely)
1 tsp. salt
1 egg, lightly beaten

Heat oil in a large (preferably nonstick) skillet over medium-high. While the oil heats, stir together the potatoes, onion, flour, salt, and egg. When the oil is hot, scoop up a small handful of the celery root mixture, squeeze it (over the bowl to catch drips), flatten with your hands into a 3-inch pancake, then slide into the hot oil. Fry three pancakes at a time until golden brown, then turn pancakes over and brown on the other side. Drain on paper towels. Serve immediately.

Posted on Tuesday, January 17, 2012 in Permalink

Comments may be edited for length, clarity, or appropriateness.

Add your comment:

About This Blog

TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally bring the plate to the page with a skilled crew of experts: Minnesota Monthly Senior Editor Rachel Hutton, Sustainable Food Correspondent Marie Flanagan, Home Cook Stephanie Meyer, Chef Jason Ross, Savvy Mom Kristin Boldon, Food Writer Joy Summers, and Drinks & Real Food Senior Editor Mary Subialka. Learn more about the TC Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Sign up for our monthly dining e-blast:

MNMO Dish Sign-up

The Latest in MNMO

REVIEWS QUICK BITES
Best New Restaurants Mosaic
Icehouse Cool Primebar
Haute Hot Dogs Technique
Culinary Cloning Fika
Birdhouse Takes Flight Corner Table
Best Bars Left Handed Cook
Creative Cocktailing A Lotta Burrata


* Access all reviews here. 

restaurants Blogs - BlogCatalog Blog Directory