Potatoes may be the most traditional type of latke, but other root vegetables, such as celery root, work well too. Celery root is that kind of ugly bulb you see in the grocery store. It’s not much to look at, but once it’s peeled, the flesh is firm and mellow. Its mild celery flavor works well with the sweetness of pears and a final drizzle of honey.
Celery Root and Pear Latkes with Honey Drizzle
Makes about 10 latkes
6 ounces celery root, peeled and grated by hand or using food processor
1 large ripe but firm pear (such as Bosc), grated
1 small Yukon Gold potato, grated
1 large egg, lightly beaten
2 tablespoons minced parsley
2 teaspoons flour (you may also thicken the latke mixture with matzah meal or—to make them gluten-free—potato starch)
1 teaspoon sugar
¼ teaspoon salt
Canola or vegetable oil
1. In large bowl, mix together celery root, pear, potato, egg, parsley, flour, sugar and salt.
2. Line dinner plate with paper towels. Heat 3 tablespoons canola oil over medium-high heat in 12-inch nonstick or cast-iron skillet until shimmering. Add ¼ cup portions of batter to pan and, using spatula, flatten into approximate 3½-inch-wide-patties. Cook until bottom is golden brown, about 4 minutes, then flip and continue to cook until second side is brown, another 3 to 5 minutes. Transfer to paper towel-lined plate to drain. Repeat with remaining batter, adding oil as needed. Before serving, drizzle with honey.
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