Sweet Potato and Celery Root Pancakes
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.
- 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.
*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.