Name: Celery-Root and Potato Latkes
Cook time: 1 1/4 hr
Total time: 1 1/4 hr
Yield: Makes about 32 latkes
Ingredients: 1 large celery root (celeriac; 1½ lb), peeled with a knife; 1½ lb large russet (baking) potatoes (about 3 large); 2 tablespoons fresh lemon juice; 1 lb onions, quartered; ⅔ cup all-purpose flour; 4 large eggs, lightly beaten; 1¼ teaspoons salt; ½ teaspoon black pepper; ½ teaspoon ground celery seeds; About 1½ cups vegetable oil; a kitchen towel (not terry cloth)

A platter of latkes made with celery root and potato being served with sour cream.

Photo by Joseph De Leo, Food Styling by Erika Joyce

To make these celery root latkes a little easier, you can shred the potatoes, onions, and celery root in a food processor with the shredding disk. However, you'll need to use 5 eggs (instead of 4) because the machine grates more coarsely and the mixture will require more binding.

Cooks' note:

Latkes can be fried 1 hour ahead.

Recipe notes

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