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Jewish | |
| 1 pound celery root, peeled and grated 1 pound parsnips, peeled and grated 1 medium onion, peeled and grated 1 1/4 cups matzo meal 3/4 cup chopped Italian parsley 5 large eggs 1 tablespoon kosher salt, more for serving 3/4 teaspoon cracked black pepper Safflower oil | |
| 1.Place 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. 2.Heat 2 tablespoons oil in a large saut� 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. | |
Unrated | |
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