Makes: 8-10
Ingredients
Celeriac Potato Latkes
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2
medium red potatoes, peeled and grated (about 2 cups)
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1
medium celery root, peeled and grated (about 1 1/2 cups)
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1/2
cup red onion, finely chopped
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3
tablespoons flour
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2
eggs, beaten
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1/2
teaspoon black pepper
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1/4
teaspoon salt
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Olive Oil for frying
Apricot-Ginger Yogurt Sauce
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1/2
cup plain Greek yogurt
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1
teaspoon powdered ginger
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1
tablespoon apricot jam
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pinches salt
Directions
- In a bowl, combine potatoes, celeriac, and red onions. Mix well.
- Add pepper, flour, salt and eggs. Using fork, mix so eggs are evenly mixed in.
- In a large skillet, heat 3 tablespoons of olive oil on medium-high heat.
- Form latkes into roughly 2-inch mounds and add to pan. Flatten with spatula.
- Fry each side for about 4 minutes before turning.
- Add more oil as needed. Blot extra oil on paper towels before serving.
- For yogurt sauce, mix all ingredients and stir to combine. Ginger and jam amounts can be adjusted to taste. Serve on side of latkes or spoon on top.