Best Parsnip Celery Root Latkes Recipes

CELERY ROOT-PARSNIP LATKES

Celery Root-Parsnip Latkes image

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.

Provided by Melissa Clark

Categories dinner, quick, main course

Time 30m

Yield About 4 dozen latkes

Number Of Ingredients 9

Ingredients

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

Steps:

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.
Heat 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.

Nutrition Facts : @context http, Calories 29, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 68 milligrams, Sugar 1 gram, TransFat 0 grams

PARSNIP-CELERY ROOT LATKES

Parsnip-Celery Root Latkes image

Swap the potatoes for other root vegetables, such as parsnips and celery root, and you'll be rewarded with fewer calories and more fiber than in traditional latkes. Serve with sour cream and applesauce, if desired.

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients

4 medium parsnips (about 1 1/4 pounds), peeled and cored if necessary
1 small celery root (celeriac; about 1 pound), peeled
4 large egg whites, lightly beaten
1/4 cup white whole-wheat flour
2 tablespoons chopped chives, plus more for garnish
1 teaspoon whole-grain mustard
3/4 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon baking powder
8 tablespoons extra-virgin olive oil, divided
Crème fraîche or sour cream for garnish (optional)

Steps:

Preheat oven to 300°F.
Shred parsnips and celery root. Combine egg whites, flour, chives, mustard, salt, pepper and baking powder in a large bowl. Stir in the shredded vegetables.
Heat 2 tablespoons oil in a large skillet over medium heat. Cook 4 pancakes per batch, using about ¼ cup of batter for each. Cook until golden, 2 to 3 minutes per side. Keep warm in the oven. Repeat for 3 more batches, using 2 tablespoons oil for each batch. Serve topped with crème fraîche (or sour cream) and chives, if desired.