cooking.nytimes.com

Celery Root-Parsnip Latkes

5.0(367)

Noah Bernamoff serves his classic latkes at Mile End Deli in Brooklyn all year long. At Hanukkah, he breaks out the variations. Celery root and parsnip replace potato in this version, the sweetness of the parsnips tempered by the grassiness of the celery root. Mr. Bernamoff suggests topping these with horseradish cream.

by Melissa Clark

Open original recipe

JewishDinner, Quick, Main Course

Servings

About 4 dozen latkes

Total time

30 min

Calories / serving

26 kcal

Ingredients (9)

serves

1 pound celery root, peeled and gratedcelery
1 pound parsnips, peeled and gratedparsnip
1 medium onion, peeled and gratedonion
1 1/4 cups matzo mealmatzo-meal
3/4 cup chopped Italian parsleyparsley
5 large eggsegg
1 tablespoon kosher salt, more for servingsalt
3/4 teaspoon cracked black pepperpepper
Safflower oilsafflower-oil

Instructions (2 steps)

01Place 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.
02Heat 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.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine✓

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.