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