1 pound russet potatoes (about 2 large), peeled
1 pound (about 2 large) sweet potatoes, peeled
1 pound celeriac (about 2 large), peeled
3 green onions, white and light green parts only, thinly sliced
2 eggs, lightly beaten
1/3 cup all-purpose flour
1 ½ teaspoons salt
¼ teaspoon freshly ground pepper
Peanut oil or other high heat oil for frying
When asking a friend what his favorite Chanukah foods are, the top of the list was latkes. They are an essential to Chanukah cuisine. This is a modern spin on ingredients using a traditional technique. The goal is to make the latkes thin, crisp, and crunchy on the outside and soft on the inside (not gummy). Enjoy them topped with sour cream and apple sauce.
Recipe by: Beth Blessing
Shred the potatoes with a grating disk of food processor. Wrap the shreds in cheesecloth that has been folded over twice. Tie corners and twist the bundle until water flows out. Collect water in a bowl and squeeze potatoes until dry. Transfer to a large mixing bowl.
Next, shred the sweet potatoes and celeriac and add to the potatoes. Add the green onions and mix. Let the drained potato water sit undisturbed until a pool of brown water forms on top of a slurry of pale potato starch. Carefully drain off water, then mix starch into potato mixture. Mix in eggs, flour, salt and pepper.
Fill a large cast iron skillet with about ½ inch of oil. Heat over medium heat until oil is almost smoking (to test, drop a small bit of batter into the skillet; it should sizzle upon contact.). Form a small amount of latke mix (about 2 tablespoons) into a disk and fry on both sides until a golden brown crust forms on both sides.
Transfer to a sheet pan lined with paper towels. Allow to cool and then serve with sour cream and/or applesauce.
Yields: approximately 2 dozen