You’ve probably seen your fair share of traditional latke recipes—you know, shredded potato pancakes either topped with a little dollop of sour cream or applesauce? But have you ever made a latke that is made with shredded apple, making for a savory and sweet flavor duo before the dipping sauce is even factored into the equation? If you’re looking to branch out of your comfort zone, we encourage you to give this latke recipe a whirl.
Recipe courtesy of Joseph Paulino, Executive Chef of Wall Street Grill.
Makes 24 latkes
1 1/2 lbs celery root
1 1/2 lbs Yukon gold potatoes
1 lb granny smith apple
1 large onion
1 1/2 tsp kosher salt (plus extra for sprinkling)
4 eggs, lightly beaten
1 cup all-purpose flour
Canola oil for frying
How to Make It
- Peel and rough chop the celery root, potatoes, and onion. Fit a food processor with a shredding (grating) disc and shred the celery root, onions, apples, and potatoes. Alternatively, you can grate them using a cheese grater.
- Place the grated celery root, onions, and potatoes together in a colander and press on them to release excess moisture. To ensure that they’re really dry, I place them inside a towel in smaller amounts and tightly squeeze until no more liquid is released.
- Mix the drained potatoes and onion with the salt, flour, and egg until just combined.
- Preheat oven to 250 degrees and line a sheet pan with a rack or paper towels.
- Pour enough oil to cover the bottom of a large non-stick skillet and heat over high heat until the oil is hot but not smoking. Using a cookie scooper or large spoon, scoop the celery root mixture and drop into the pan. (You will fry these in several batches.)
- Cook, pressing down lightly to flatten the latkes, until the first side is golden brown, then flip them carefully to the other side. Season with kosher salt and cook until golden brown and place on the lined pan. Hold them in the oven to keep warm as you fry the remaining latkes. Repeat until the potato mixture is all gone.
- Serve with sour cream and applesauce if desired.
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