Celery-Root Pancakes

Name: Celery-Root Pancakes
Ingredients: 1 pound celery root, peeled; 1 russet potato (1/2 pound), peeled; 2 tablespoons grated onion; 1 teaspoon kosher salt; 3 tablespoons vegetable oil; Freshly ground pepper

6 ingredients

9 steps

Ingredients

1 pound celery root, peeled
1 russet potato (1/2 pound), peeled
2 tablespoons grated onion
1 teaspoon kosher salt
3 tablespoons vegetable oil
Freshly ground pepper

Directions

1

Preheat the oven to 400.
2

Working over a large bowl, coarsely shred the celery root and potato on the large holes of a box grater.
3

Using 2 forks, toss the celery root and potato with the onion and salt.
4

In a large nonstick skillet, heat 1 1/2 tablespoons of the oil.
5

Scoop four 1/2-cup mounds of the vegetable mixture in the skillet and flatten into cakes.
6

Cook the pancakes over moderately high heat until browned and crisp, about 4 minutes per side.
7

Transfer to a large baking sheet and season with pepper; keep warm in the oven.
8

Repeat with the remaining oil and vegetable mixture.
9

Serve the pancakes hot.