Updated Monday, April 21st, 2003
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.
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.
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