Source: Food52, September 23, 2011
makes 8-10 latkes
Ingredients
For the Latkes:
2 medium red potatoes, peeled and grated (about 2 cups)
1 medium celery root, peeled and grated (about 1 1/2 cups)
1/2 cup red onion, finely chopped
3 tablespoons flour
2 eggs, beaten
1/2 teaspoon black pepper
1/4 teaspoon salt
Olive oil for frying
For the sauce:
1/2 cup plain Greek yogurt
1 teaspoon powdered ginger
1 tablespoon apricot jam
pinch of salt
Directions
- In a bowl, combine potatoes, celeriac, and red onions. Mix well.
- Add pepper, flour, salt and eggs. Using fork, mix so eggs are evenly mixed in.
- In a large skillet, heat 3 tablespoons of olive oil on medium-high heat.
- Form latkes into roughly 2-inch mounds and add to pan. Flatten with spatula.
- Fry each side for about 4 minutes before turning.
- Add more oil as needed. Blot extra oil on paper towels before serving.
- For yogurt sauce, mix all ingredients and stir to combine. Ginger and jam amounts can be adjusted to taste. Serve on side of latkes or spoon on top.
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