To make these celery root latkes a little easier, you can shred the potatoes, onions, and celery root in a food processor with the shredding disk. However, you'll need to use 5 eggs (instead of 4) because the machine grates more coarsely and the mixture will require more binding.
Latkes can be fried 1 hour ahead.
Recipe information
Total Time
1 1/4 hr
Yield
Makes about 32 latkes
Ingredients
Special Equipment
Preparation
Step 1
Put oven racks in upper and lower thirds of oven and preheat oven to 250°F.
Step 2
Coarsely grate celery root into a bowl using the 1/3-inch-wide holes of a box grater.
Step 3
Peel potatoes and coarsely grate into a large bowl. Add lemon juice and toss. Coarsely grate onions into same bowl.
Step 4
Transfer to towel, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible.
Step 5
Return potatoes and onions to cleaned bowl and stir in celery root, flour, eggs, salt, pepper, and celery seeds until combined well.
Step 6
Heat 1/3 inch oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Fill a 1/4-cup measure (not tightly packed) with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula. Form 3 more latkes in skillet, then fry until undersides are deep golden, 1 1/2 to 3 minutes. Turn over using 2 spatulas and fry until deep golden all over, 1 1/2 to 3 minutes more. (If latkes brown too quickly, lower heat to moderate.) Transfer to paper towels to drain briefly. Keep warm in 1 layer on a metal rack set in a shallow baking pan in oven. Make more latkes in same manner. Use a second rack and baking pan to keep last batches warm.
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