Latkes with celery root and mushrooms
Votes: 1
Time: 45 min.
Complexity: easily
Quantity: 12 pcs.
Complexity: easily
Quantity: 12 pcs.
Crispy Jewish pancakes (latkes) are a delicious breakfast or snack, perfect with a dipping sauce. Their main ingredient is potato, and fried potatoes are impossible not to love: delicious, mouth-watering, and filling. To make your latkes healthier, replace some of the potatoes with grated celery root and add mushrooms. The aroma of fried potatoes and mushrooms will tantalize everyone even as they cook. Serve the latkes immediately, while they're still warm, with a side of sour cream and green onion sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cup sour cream
- 2 tbsp finely chopped fresh chives
- 2 tsp white wine vinegar
- 1 potato (about 280 g), peeled
- Half a medium celery root, peeled
- 1 small onion
- 1 large egg, beaten
- 1/3 cup matzo meal or all-purpose flour
- 1 cup halved and thinly sliced mushrooms
- 2 tsp fresh thyme + extra for sprinkling
- 1 clove of garlic, grated
- Vegetable oil or rendered chicken fat, for frying
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Recipes with similar ingredients: sour cream, chives, wine vinegar, potato, celery root, onions, eggs, matzo meal, premium flour, champignon mushrooms, thyme, garlic
Cooking the dish according to the recipe:
- In a small bowl, whisk together the sour cream, chives, vinegar, and a pinch of salt until smooth. Refrigerate until ready to serve.
- Grate the potatoes, onion, and celery root coarsely into a colander set over a bowl. Add 1 teaspoon of salt and a pinch of freshly ground black pepper, mix well, and let sit for 5 minutes. Press the potato mixture firmly with your hands to remove as much liquid as possible. Pat dry with paper towels, then transfer to a large bowl.
- Add the beaten egg, flour, mushrooms, thyme, and garlic to the potato mixture and mix well. Scoop 1/4 cup of the potato mixture into thick, thin pancakes, 8-10 cm in diameter. Transfer to a paper towel-lined baking sheet.
- Preheat oven to 120°C (250°F). Heat 1/4 inch of vegetable oil or chicken fat in a large nonstick skillet over medium-high heat. Fry the latkes in batches until golden brown, 3-5 minutes per side, reducing the heat as needed if the latkes are browning too quickly. Transfer to a wire rack set on a rimmed baking sheet and sprinkle with salt. Keep the cooked latkes warm in the oven while you fry the next batch. Serve with sour cream sauce.
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