Ingredients for Celery Root And Potato Pancakes Latkes Gluten Free
- 1 large russet potato, peeled and coarsely grated
- 1 medium celery root, peeled and coarsely grated
- Onions
- Garlic Cloves
- 1 teaspoon salt
- Ground Black Pepper
- 2 large eggs
- Gluten Free Flour
- 2 tablespoons olive oil (1 tablespoon for mixing, 1 tablespoon for cooking)
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How to Make Celery Root And Potato Pancakes Latkes Gluten Free
- Peel and coarsely grate 1 large russet potato and 1 medium celery root.
- Place the grated potatoes and celery root in a large bowl. Add 1/2 cup gluten-free flour blend, 1/4 cup finely chopped onion, 2 large eggs, 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well to combine.
- Heat a tablespoon of oil in a large skillet over medium heat.
- Using a 1/4 cup measuring cup, scoop the potato mixture and flatten it gently into 3-4 inch pancakes in the hot skillet.
- Cook for 3-4 minutes per side, until golden brown and crispy.
- Remove latkes from skillet and place on a paper towel-lined plate to drain excess oil.
- Serve hot with your favorite toppings, such as applesauce, sour cream, or chives.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
11g
Fat
3g
Carbs
11g
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Lactose 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Pancakes And Waffles Breakfast Main Dish Side Dishes Potatoes Vegetables Jewish Ashkenazi European Dinner Party Holiday Event Kosher Vegetarian Food Processor Blender Dietary Hanukkah Gluten Free Oamc Freezer Make Ahead Free Of Something Equipment Small Appliance Number Of Servings
