Celery Root-Parsnip Latkes
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pound celery root, peeled and grated
- 1pound parsnips, peeled and grated
- 1medium onion, peeled and grated
- 1¼cups matzo meal
- ¾cup chopped Italian parsley
- 5large eggs
- 1tablespoon kosher salt, more for serving
- ¾teaspoon cracked black pepper
- Safflower oil
Nutritional analysis per serving (48 servings)
26 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 66 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place grated celery root, 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.
- Step 2
Heat 2 tablespoons 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.
Private Notes
Comments
I've made these for a few years and they have become my favorite latkes: the vegetables make them more tasty and less starchy than the potato version. I cut the amount of matzo meal to about 3/4 cup, but found recipe was correct, that amount of salt really is needed. These freeze beautifully, uncooked, which makes them much easier to handle when cooking--and the kitchen is clean when you start frying.
These were a hit. No laborious straining, blotting, or messy squeezing of excess liquid as you do with regular potato latkes. They held together wonderfully and had a great flavor. Though I must admit (shhh...) that I opted to fry them in chicken fat rather than the safflower oil.
Made these for Hannukah dinner (half the recipe, though) and used a sweet and savory rice cracker brand instead of matzo meal. They came out perfectly and were eaten up in one night. Now I'm rooting through the trash, looking for the packaging the rice crackers were in so I can make the same exact recipe next year. Some fancy-pants brand, I think...
I know you are supposed to fry in oil for Chanukah, but the remembrances of my bubbies and aunts of blessed memory kitchens say schmaltz. They were from Eastern Europe. You can buy it clarified and frozen if your butcher doesn't carry it. When I switched to schmaltz a light went on in my brain. We used a sweet apple and quartered, then grated it with the food processor, a bit of cinnamon and it was fine.
It was tasty but will not make it again because we rarely make fried foods and potato pancakes are so much more satisfying. I cut down on the proportion of matzo meal—wish I had cut it more…perhaps none at all. Am thinking, though, about how this would work out baked, like a kugel.
We had to throw them away… the taste of the celery root is way too strong. Like horseradish. Maybe with just parsnips or with parsnips and potatoes it would work?