Return to Content

Sweet Potato and Celery Root Pancakes

Sweet Potato and Celery Root Pancakes
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: 12 to 14 pancakes

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.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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


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.

Additional 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.

Updated Monday, April 21st, 2003

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111