Celery Root Latkes are a delicious and innovative twist on the classic potato latke. Made with shredded celery root, these latkes offer the same satisfying texture and flavor as traditional latkes, but with a fraction of the carbs.
It's a guilt-free way to indulge in this beloved Hanukkah dish or enjoy a delicious appetizer any time of year.
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Why You'll Love This Recipe
Celery Root Latkes are a unique and flavorful twist on the classic potato latke. These crispy and savory pancakes are made with grated celery root, giving them a subtle sweetness and a slightly earthy flavor. Here's why you'll love them:
- Lower carb and satisfying: Celery root is a nutrient-dense vegetable, making these latkes a healthy and satisfying option.
- Unique flavor: The combination of celery root, onion, and spices creates a truly unique and delicious taste.
- Versatile: Celery Root Latkes can be served as a side dish, appetizer, or even a main course.
Ingredients You'll Need
Look for fresh celery root in the produce section of the grocery store. Sometimes it's labeled as 'celeriac', one the other names it's called. Get one or two nice sized roots, as some is lost in peeling and carving out the bits of root.
Some grocers sell them partially prepared, some sell them looking like they just got yanked out of the ground! You'll need to cut away a bit. Look for a 4 to 6 inch root, as this will be plenty for this recipe.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Celery Root Latkes
Once cooked, celery root latkes have a similar taste and mouthfeel to traditional latkes, making them a great option for those following a low-carb diet or simply looking to try something new.
You'll need a 4 to 6 inch diameter celery root (also called celeriac in some regions). You'll use a vegetable peeler to shave off the knarly root bits to get down to the cream colored flesh. If you've peeled a butternut squash before, it's much the same.
Peel The Celery Root
- Preheat the oven to 350℉, and line a baking sheet with parchment paper.
- Peel the celery root with a vegetable peeler, the same way you would a butternut squash. Take care to cut off the root tendrils that grow around bits of dirt. Rinse pat dry.
Shred The Celery Root
- Shred the celery root with a box grater or cut into chunks and use a food processor with the large grating blade. Transfer shredded celery root to a bowl.
- Add the diced onion, flour, eggs, salt, and black pepper to the bowl of shredded celery root. Mix well to combine.
PRO TIP: You can use a box grater, or cut the cleaned celery root into chunks and use a food processor with the large grate blade.
Brown In Oil In A Skillet
- Heat a few tablespoons of the oil in the skillet, and drop about ¼ cup of latkes batter onto the surface of the hot skillet. Press down with the back of the spoon to form a patty. ¼ cup oil for frying
- Fry until golden brown, then flip and brown the other side. Transfer to a parchment paper covered baking sheet.
- Repeat the process for the remaining latkes batter. You can make large 6" latkes, or smaller latkes, as you prefer.
Bake Until Crispy In The Oven
- Place the latkes on the baking sheet into the preheated oven and bake for 20 minutes. Remove and serve with sour cream, tzakziki sauce, or your favorite dipping sauce. Garnish with parsley.
Serving Suggestions
Serve as a side dish with brisket or roast chicken. Enjoy as a main course with a salad or steamed vegetables. Create a delicious appetizer by serving latkes surrounding a center bowl your favorite dipping sauce. For holiday entertaining, create a brunch spread with smoked salmon, eggs, and a variety of latkes.
With their unique flavor and low-carb appeal, Celery Root Latkes are a delicious and satisfying addition to any meal. Enjoy with sour cream, applesauce, or any other way you would serve traditional potato latkes.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Incorporate grated Parmesan cheese, chopped herbs, or spices for added flavor.
- Serve with sour cream, applesauce, or your favorite dipping sauce.
- Mix chopped parsley or chives in the latkes batter when mixing.
Tips for Success
Here are a few tips for making this recipe:
- Don't overcrowd the pan when browning the latkes. Cook in batches two at a time.
- To get a crispy exterior, bake in the oven for 20 minutes.
- You can skip the oven baking if you prefer to pan fry your latkes. Once browned on both sides, lower the heat to medium low and cook for about 5 to 6 minutes until the center is cooked through.
Storage Options
- Leftover latkes can be stored in an airtight container in the refrigerator for up to 3 days.
- You can freeze cooked latkes in an airtight container for up to 3 months.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this recipe.
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Frequently Asked Questions
Yes, if pre shredded celery root is available to you, it will save some time to use it instead of peeling and grating the celery root.
Yes, matzo meal can be used instead of flour, but let the latkes batter sit for a few minutes to absorb the eggs before frying.
More Delish Ideas
Celery Root Latkes (Low Carb Latkes)
Equipment
Ingredients
- 1 lb celery root about 6 inches, peeled and shredded
- ½ onion diced fine
- 2 eggs
- 3 tablespoon flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup oil for frying
- fresh parsley optional, for garnish
Instructions
- Preheat the oven to 350℉, and line a baking sheet with parchment paper.
- Peel the celery root with a vegetable peeler, the same way you would a butternut squash. Take care to cut off the root tendrils that grow around bits of dirt. Rinse pat dry.
- Shred the celery root with a box grater or cut into chunks and use a food processor with the large grating blade. Transfer shredded celery root to a bowl.
- Add the diced onion, flour, eggs, salt, and black pepper to the bowl of shredded celery root. Mix well to combine.
- Heat a few tablespoons of the oil in the skillet, and drop about ยผ cup of latkes batter onto the surface of the hot skillet. Press down with the back of the spoon to form a patty.¼ cup oil for frying
- Fry until golden brown, then flip and brown the other side. Transfer to a parchment paper covered baking sheet.
- Repeat the process for the remaining latkes batter. You can make large 6" latkes, or smaller latkes, as you prefer.
- Place the latkes on the baking sheet into the preheated oven and bake for 20 minutes. Remove and serve with sour cream, tzakziki sauce, or your favorite dipping sauce. Garnish with parsley.
Notes
- You can pan fry the latkes until done, about 8 minutes after browning, reduce heat and let cook until firm. Oven baking just reduced the oil absorbed and keep them lower calorie.
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