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Mashed Celery Root Latkes with Lemon Parsley Crème Fraîche
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December 8, 2015 Comments Off on Mashed Celery Root Latkes with Lemon Parsley Crème Fraîche
Last year for Chanukah, I decided to try mashing the potatoes for Mashed Potato Latkes & Mashed Sweet Potato Latkes, and the results were heavenly! We really like the creaminess of the potato with the crisp exterior…plus, mashing is a real timesaver compared with shredding. This year, I decided to expand the mashing concept to celery root, an underused vegetable, in my mind. These latkes are fabulous! We served the latkes with créme fraîche, instead of sour cream, and added Italian parsley & Meyer lemon zest. The citrusy, clean flavor of the parsley & lemon pair well with the subtle flavor of the celery root, which doesn’t become overwhelmed by frying. Plus, the celery root is lighter than potato…enjoy!
Using a sharp knife, cut away the outer brown exterior (called the epidermis) from the white edible interior. Cut the white root into small chunks & place in a steamer. Bring a pot of water to a boil & place the steamer over the boiling water...reduce the heat to simmer & steam the celery root chunks until fork-tender. Drain the celery root from any water that has condensed & allow to cool at room temperature, about 30 minutes.
Transfer the celery root to a bowl large enough for mashing, Add the olive oil, egg, matzo meal, kosher salt & pepper to the bowl (a). Mash the ingredients together until fairly smooth (b). Refrigerate the latke mixture for at least 3-4 hours so the latkes are cold when formed...when the latke mixture is cold, the latkes are easier to form and will fry better.
When ready to make latkes, pour at least 2 inches of oil into a deep pan. Heat the oil over medium-high heat...if you want to use a thermometer, heat the oil to 350˚...if not, drop a smidge of water into the oil...if it splatters, the oil is hot enough. Scoop a heaping teaspoon of celery root latke mixture & form the latkes...drop the latkes into the hot oil & fry about a minute per side, until the latkes are golden brown (a). Remove the latkes to a paper-towel lined baking sheet to drain (b). You can keep the latkes in a warmer until all the latkes are fried.
Once the latkes are made, make the Lemon Parsley Créme Fraîche: put the Créme Fraîche, parsley & lemon zest in a Vitamix or food processor. Blend/process until the parsley is finely chopped & the créme fraîche has become a light green color. You can also make this ahead of time & refrigerate until ready to serve the latkes.
When serving, plate the Mashed Celery Root Latkes & add a dollop of Lemon Parsley Créme Fraîche onto each latke, and a little lemon zest & minced parsley. Enjoy!
You can substitute gluten-free matzo meal for the regular matzo meal. If you cannot find gluten-free matzo meal, you can do one of 2 things...(1) Put gluten-free matzo in a food processor and pulverize or (2) use Cup4Cup Flour instead of the matzo meal.