Celery Root Potato Pancake Recipe
We have here another worth-trying recipe that combines the distinctive taste and wonderful crunch of celery root plus the starchy texture of russet potatoes. You will rave over its flavor and texture. This recipe uses gluten-free flour so potato pancakes made out of this are certainly gluten-free. It’s easily done in less than an hour and serves a household of 8 people. You can serve these potato pancakes as a wonderful side dish for any meal of the day. Don’t forget to top with sour cream or applesauce for a more heavenly taste!
Ingredients
- 4 large russet potatoes
- 1 large celery root (approximately ¾ lb or 345 g)
- 1½ large onion
- 2 garlic cloves
- 2 teaspoons salt (10 g)
- 1 tablespoon ground black pepper (15 g)
- 3 eggs, beaten
- 1 cup gluten-free flour, rice flour based mix (150 g)
- Olive oil
Instructions
- First, peel potatoes and submerge in cold water while preheating oven to 200 degrees or "warm" setting.
- Pound the onion and garlic in food processor. Mixture should be coarse, not completely pureed. Pour onion-garlic mixture into a large bowl.
- Peel celery root with a paring knife; Grate the celery root using a box grater, or use the grater attachment of a food processor. Add the grated celery to the bowl onion-garlic mixture and mix well.
- Grate potatoes using the food the food processor, and then in a colander, rapidly squeeze a handful of grated potatoes at a time to remove all liquid.
- Add the dry grated potatoes to the celery root mixture. This step should be done as quickly as possible to prevent oxidation of the potatoes.
- Stir in beaten eggs and flour to the final mixture, sprinkle with salt and pepper and stir until completely combined.
- Heat a ¼ inch olive oil in a large, heavy skillet over medium-high heat, until just below the smoking point.
- Scoop portions of the mixture, approximately ¼ cup each and press each of these patties into ½ inch thick pancakes. Carefully drop in hot oil by batches.
- Fry pancakes until completely brown on the bottom and crispy around the outside corners. Flip and brown on the second side. Repeat this step with remaining pancakes.
- Transfer potato pancakes to a plate lined with paper towels. Allow paper to absorb excess oil.
- Transfer pancakes into a cooking rack placed over baking sheet in the preheated oven, where they will stay warm until ready to serve.
- Serve warm, with sour cream and applesauce.
