Sweet Potato & Celery Root Latkes

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Well it’s that time of year again! Time to make potato latkes for our Hanukkah feast. I love traditional potato and onion latkes, but if you want to make something just a bit different, here’s my recipe for wonderful sweet potato and celery root latkes. I serve them with sour cream and homemade tart apple sauce. Remember these are good anytime of the year. You can even serve them as an appetizer by making them small and topping them with crème fraîche and minced chives. Enjoy!! I’ve posted my applesauce recipe in the following blog post as well.

This mix should just stick together.

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I drop about two tablespoons in for each pancake and then smash it down with a spatula. Let it brown on one side, then flip and brown on the other side.

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Cook until golden brown.

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Note: this recipe is from my previous blog RecipesandRunways

Root Vegetable Latkes – Sweet Potato & Celery Root

Yield   12 latkes

1 cup shredded russet potatoes

1 cup shredded celery root

2 cups shredded sweet potatoes

2 eggs

1 cup shredded onion,

1 teaspoon salt

½  teaspoon black pepper

6 tablespoons matzo meal

For frying

olive oil

canola oil

Peel and grate potatoes and celery root on a box grater. Place immediately into cold water or they will turn black. Reserve.  Place grated onions into a colander and press to remove excess onion juice. In a large bowl add grated onions, eggs, sea salt, black pepper and 6 tablespoons of the matzo meal.  Drain potatoes and celery root in a colander and press all the liquid out. Use a paper towel to really squeeze out the excess liquid. Add to mixing bowl. Combine all ingredients.  Add olive oil and canola oil to a large sauté pan and turn on high heat. Place a small amount of the vegetable mixture, about 2 tablespoons for each latke, into the hot oil. Press down on the middle to flatten slightly. Fry on one side until its a nice golden brown and then turn and fry the other side until its a nice golden brown. Remove from oil once they are cooked and place on a paper towel to drain excess grease.  Serve with sour cream and homeade applesauce.

Note: You can make this same latke as an appetizer. Replace the onion with chives and make them a bit smaller and top with crème fraîche and fresh minced chives.

I use Horizon Organic Sour Cream. It’s rich and really wonderful. Using a really tasty sour cream will make a big difference in your final product.

Check the blog for my Simple Applesauce Recipe.

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