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Celebrating 42 Years of Healthy Living

Celery Root and Potato Pancakes/Latkes

Celery Root and Potato Pancakes/Latkes

Makes 8 servings


  • 4 large russet potatoes
  • 1 large celery root
  • 1 1/2 onion, large
  • 2 cloves garlic
  • 2 Tsp salt
  • 1 Tbsp. pepper, black ground
  • 3 eggs beaten
  • 1 cup gluten free flour mix.
  • Olive oil for frying


  1. Pre-heat oven to 200˚F. Pell potatoes and celery root. Keep in cold water to prevent browning while you prepare other ingredients
  2. In a food processor pulse the onions and garlic until they are coarsely chopped. Transfer to bowl.
  3. Grate celery root and mix with onion garlic mix.
  4. Grate potatoes. Squeeze a handful at a time of grated potato over a sink, to remove extra liquid.
  5. Add the “dry” potatoes to the mix.
  6. Heat sufficient olive oil in a heavy skillet just below smoking point.
  7. Add remaining ingredients to mixture and stir well.
  8. Pat a 1/4 cup of batter into a pancake shape and place in oil.
  9. Fry until golden brown and the sides are getting crispy.
  10. Cook 2-3 latkes in the pan at a time.
  11. Flip and brown the other side. Repeat until latkes are done. Let latkes rest on a plate lined with a paper towel to help absorb excess oil.
  12. Transfer latkes to a cooking rack and place in oven to keep warm until ready to serve.
  13. Serve hot with sour cream or applesauce.


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