Sweet Potato & Celeriac Latkes

by Elizabeth Blessing
Yields: approximately 2 dozen


© Carole Topalian

© Carole Topalian

1 pound russet potatoes (about 2 large), peeled
1 pound (about 2 large) sweet potatoes, peeled
1 pound celeriac (about 2 large), peeled
3 green onions, white and light green parts only, thinly sliced
2 eggs, lightly beaten
1/3 cup all-purpose flour
1 ½ teaspoons salt
¼ teaspoon freshly ground pepper
Peanut oil or other high heat oil for frying


Shred the russet potatoes with the grating disk of a food processor. Wrap the shreds in cheesecloth that has been folded over twice. Tie corners and twist the bundle until water flows out. Collect water in a bowl and squeeze potatoes until dry. Transfer to a large mixing bowl.

Next, shred the sweet potatoes and celeriac and add to the russet potatoes. Add the green onions and mix. Let the drained potato water sit undisturbed until a pool of brown water forms on top of a slurry of pale potato starch. Carefully drain off water, then mix starch into potato mixture. Mix in eggs, flour, salt and pepper.

Fill a large cast iron skillet with about ½ inch of oil. Heat over medium heat until oil is almost smoking (to test, drop a small bit of batter into the skillet; it should sizzle upon contact.). Form a small amount of latke mix (about 2 tablespoons) into a disk and fry on both sides until a golden brown crust forms on both sides.

Transfer to a sheet pan lined with paper towels. Allow to cool and then serve with sour cream and/or applesauce.