Skip to main content

These latkes are flavourful and interesting.

Servings: Makes 20 pancakes.

Ingredients

4 cups grated celeriac

½ cup grated onion, liquid squeezed out

Salt and freshly ground pepper

1 teaspoon ground cumin

1 large egg

¼ cup all-purpose flour

Vegetable oil for frying

Method

Mix celeriac with onion, salt, pepper, cumin and egg. Stir in flour.

Heat a non-stick skillet on medium heat. Coat the base with oil. For each pancake, drop 2 tablespoons of mixture into pan. Using the back of a spoon, flatten to about a 3-inch diameter. Fry 2 to 3 minutes each side or until brown and crisp. Stir mixture before frying next batch.

Report an error Editorial code of conduct
As of December 20, 2017, we have temporarily removed commenting from our articles. We hope to have this resolved by the end of January 2018. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.