Active Time

　　1 1/4 hr

　　Total Time

　　1 1/4 hr

　　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.

　　

Ingredients

Makes about 32 latkes

　　1 large celery root (celeriac; 1½  lb), peeled with a knife

　　1½ lb large russet (baking) potatoes (about 3 large)

　　2 tablespoons fresh lemon juice

　　1 lb onions, quartered

　　⅔ cup all-purpose flour

　　4 large eggs, lightly beaten

　　1¼ teaspoons salt

　　½ teaspoon black pepper

　　½ teaspoon ground celery seeds

　　About 1½ cups vegetable oil

　　

Special Equipment

a kitchen towel (not terry cloth)

　　

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.

　　Editor's note: Head this way for more great Hanukkah food →

　　Cooks' note:

　　Latkes can be fried 1 hour ahead.