Celery Root and Potato Pancakes Latkes Gluten Free
Crispy, golden, and packed with flavor, these Gluten-Free Celery Root and Potato Latkes are an irresistible twist on a classic favorite. Delicately combining the nutty sweetness of grated celery root with the comforting starchiness of russet potatoes, these latkes are light, airy, and bursting with savory goodness. Gluten-free all-purpose flour and a touch of baking powder ensure a perfectly crisp texture, while a hint of onion and black pepper adds depth. Made with simple ingredients and fried to perfection in olive or avocado oil, these latkes are a versatile treat perfect for celebrations, brunches, or cozy nights in. Serve them with traditional toppings like sour cream or applesauce, or get creative with fresh herbs for a gourmet touch. Ready in just 45 minutes, this gluten-free recipe is a must-try for anyone craving a modern take on a beloved comfort food!
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Ingredients
- 1 medium Celery root (peeled and grated)
- 2 medium Russet potatoes (peeled and grated)
- 1 medium Yellow onion (grated)
- 2 large Eggs
- 3 tablespoons Gluten-free all-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Baking powder
- 0.5 cup Olive oil or avocado oil (for frying)
Directions
Step 1
Peel and grate the celery root, potatoes, and onion using the large holes of a box grater or the grating attachment on a food processor.
Step 2
Place the grated celery root, potatoes, and onion into a cheesecloth or clean kitchen towel. Squeeze out as much liquid as possible and discard the excess moisture.
Step 3
In a large mixing bowl, combine the grated and squeezed vegetables with eggs, gluten-free flour, salt, pepper, and baking powder. Mix well until evenly incorporated.
Step 4
Heat a large skillet over medium heat and add enough olive oil or avocado oil to form a thin layer on the bottom of the pan.
Step 5
Scoop about 2 tablespoons of the latke mixture and flatten it into a small pancake shape. Carefully place it in the hot oil. Repeat until the pan is full but not overcrowded.
Step 6
Cook the latkes for 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to prevent burning.
Step 7
Use a slotted spatula to transfer the cooked latkes to a plate lined with paper towels to drain off excess oil.
Step 8
Continue frying the remaining latkes in batches, adding more oil to the pan as needed and maintaining the proper temperature.
Step 9
Serve the latkes warm with your choice of toppings, such as sour cream, applesauce, or fresh herbs.
Nutrition Facts
| Serving size | (1176.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1817.9 |
| Total Fat 129.8g | 0% |
| Saturated Fat 21.1g | 0% |
| Cholesterol 372mg | 0% |
| Sodium 3061.0mg | 0% |
| Total Carbohydrate 145.7g | 0% |
| Dietary Fiber 15.2g | 0% |
| Total Sugars 17.1g | |
| Protein 28.9g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 285.1mg | 0% |
| Iron 8.2mg | 0% |
| Potassium 3215.0mg | 0% |
Source of Calories