Celery Root-Parsnip Latkes - The SimulaFunIst

![[Image 71.png]] Celery Root-Parsnip Latkes MELISSA CLARK TIME 30 minutes YIELD About 4 dozen latkes ![[Image 111.jpeg]] Andrew Scrivani for The New York Times view this recipe on <a href="http://cooking.nytimes.com/recipes/1014373-celery-root-parsnip-latkes?utm_campaign%3DEN%2Bpartnership%26utm_medium%3Dreferral%26utm_source%3Devernote" rel="noopener" class="external-link" target="_blank" style="font-family:Georgia;font-size:14pt;color:#dca0dff;">NYTCooking.com</a> INGREDIENTS 1 pound celery root, peeled and grated - 1 pound parsnips, peeled and grated - 1 medium onion, peeled and grated - 1 cups matzo meal - cup chopped Italian parsley - 5 large eggs - 1 tablespoon kosher salt, more for serving - teaspoon cracked black pepper - Safflower oil PREPARATION Step 1 Place grated celery root, parsnips and onion in a large bowl. Sprinkle in matzo meal and toss mixture together with your hands. Add parsley, eggs, salt and pepper and combine again using your hands until ingredients are incorporated. Step 2 Heat 2 tablespoons oil in a large sauté pan over medium-high. Take a heaping tablespoon of the mixture and flatten between your palms. Fry latkes, without moving them, for 4 to 5 minutes, checking that they don’t over-brown. (You should be able to fry them in batches of 11 to 12, depending on pan size.) Flip latkes, turn heat down to medium-low and fry another 4 minutes, or until well browned and tender. Transfer to a baking sheet lined with paper towels. Sprinkle with additional salt. Serve warm. Adapted from “The Mile End Cookbook,” by Noah and Rae Bernamoff