Sweet Potato and Celery Root Pancakes
By Yankee Magazine|Apr 21 2003|
These Sweet Potato and Celery Root Pancakes are most delicious when the pancakes are thin and lacy, so watch carefully during frying to avoid burning.
Yield
12 to 14 pancakes
Ingredients
1 pound (4 cups) grated sweet potato
1/2 pound (2 cups) grated celery root*
2 shallots, minced
1 tablespoon chopped chives
2 teaspoons salt
1/2 teaspoon fresh ground white pepper
2 eggs
1/2 cup matzo meal
1/4 cup all-purpose flour
Vegetable oil for frying
Instructions
Heat 1/2 inch of oil over medium heat in heavy skillet to approximately 350 degrees F. Combine all ingredients in glass bowl; mix well. Spoon 2 tablespoons batter per pancake into oil; flatten with spatula (do not fry more than 5 pancakes at once). Fry about 4 minutes per side, until edges are golden brown and crispy. Transfer to paper towels; blot dry. Serve with sour cream, vanilla-flavored yogurt, or cinnamon applesauce.
Notes
*Grated celery root is available in most supermarkets in the fall and winter. If you can’t find this ingredient, substitute an equal measure of white potato.
