These latkes are flavourful and interesting.
Servings: Makes 20 pancakes.
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
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.