Adding celery and parsley to the traditional potato and onion mixture adds extra crunch and flavor for a new spin on latkes.
| Level: | Easy |
| Total: | 50 min |
| Prep: | 40 min |
| Cook: | 10 min |
| Yield: | about 12 latkes |
| Level: | Easy |
| Total: | 50 min |
| Prep: | 40 min |
| Cook: | 10 min |
| Yield: | about 12 latkes |
Ingredients
- 3 large russet potatoes (about 1 1/2 pounds), peeled
- 1 onion
- 1 clove garlic, finely grated
- Kosher salt
- 1/2 teaspoon freshly grated nutmeg
- Freshly ground pepper
- 1/4 cup finely chopped celery (use the inner stalks and leaves)
- 1/4 cup finely chopped fresh parsley
- 1 large egg, lightly beaten
- 1/4 cup all-purpose flour
- Peanut oil or chicken fat, for frying
- Applesauce and/or sour cream, for serving (optional)
Instructions
- Grate the potatoes and onion on the large holes of a box grater into a colander; add the garlic and 1 1/2 teaspoons salt and toss. Let sit 5 minutes, then wrap in a clean kitchen towel and wring out as much liquid as possible. Transfer the potato mixture to a large bowl.
- Add the nutmeg, 1/2 teaspoon pepper and all but about 1 tablespoon each of the chopped celery and parsley to the bowl. Add the egg and flour and stir until combined. Form 1/4 cupfuls of the potato mixture into balls, then flatten between your palms to make thin 2-inch patties; transfer to a plate.
- Preheat the oven to 325 degrees F and line a baking sheet with paper towels. Heat about 1/4 inch of peanut oil in a large nonstick skillet over medium-high heat; working in batches, add the latkes and fry until golden brown, about 5 minutes per side. Remove to the prepared baking sheet to drain, then transfer to the oven to keep warm while you cook the next batch.
- Season with salt and top with the reserved celery and parsley. Serve with applesauce and/or sour cream. (The latkes can be fried up to 2 hours ahead; reheat on a paper towel-lined baking sheet at 325 degrees F, 10 to 15 minutes.)
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 56 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 2 g |
| Cholesterol | 16 mg |
| Sodium | 187 mg |
| Serving Size | 1 of 12 servings |
| Calories | 56 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 2 g |
| Cholesterol | 16 mg |
| Sodium | 187 mg |
Reviews
Who thought celery was a good idea. A bit of work and turned out yucky. Who wants to eat celery pancakes essentially? If they had been scallions it would have be delicious. If anyone is indeed going to try this, eating them hot out the pan and drained makes them more palatable than if merely kept warm in oven. Use scallions, not celery.
So, a traditional latkes NEVER have celery. Also, no flour is used, matzo meal is the correct ingredient. I never put garlic in either. I’ve been making latkes over 50 years and this is what I do.
turned out ok. However, my potatoes starting turning brown almost as quickly as I was shredding them. By the time I started frying them they were looking a little grey in color. I squeezed out as much of the water as I could. The water was brown. So I’d like to know what I did wrong so next time they look a little more appetizing. Also could of used a little more flavoring.