Allergy Associates of La Crosse / Recipes / Celeriac Root Potato Latkes

Celeriac Root Potato Latkes

Yields 8 servings - 32 latkes


  • 2 small celeriac, peeled
  • 3 large russet potatoes
  • 2 Tbsp. lemon juice, fresh
  • 2 medium onions, quartered
  • 2/3 cup all-purpose flour or gluten-free flour substitute
  • 4 eggs, lightly beaten
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. celery seeds, ground
  • 1 cup vegetable oil


  1. Preheat oven to 250°F. Set aside 1-2 rimmed baking sheets.
  2. Using a box grater, coarsely grate the celeriac root into a large bowl, using the 1/3-inch-wide holes of the grater.
  3. Next, peel the potatoes and grate into a separate bowl. Add the lemon juice and toss, then grate the onions into the potato bowl and mix.
  4. Using a clean kitchen towel, transfer the potato mixture onto the middle of the towel. Gather the corners of the towel, twisting the towel tight and squeeze to remove excess liquid.
  5. Return the potato mixture to the bowl containing the celeriac. Add the flour, eggs, salt, pepper, and celery seeds and mix until combined.
  6. Add 1/3 inch of oil to a skillet and heat to medium high. Once heated, add 1/4 cup of the latke mixture to the skillet and flatten. Fry until golden brown, around 2-3 minutes and flip continuing to fry on the other side. Remove from pan and drain excess oil on a plate with paper towel. You can then transfer the latke to a baking sheet (remove paper towel) and warm in the oven until ready to serve. Repeat with the remaining batter.

Nutrition per serving: 440 calories, 38 g carbohydrates, 95 mg cholesterol, 30 g fat, 4 g fiber, 8 g protein, 380 mg sodium, 3 g sugar.

Recipe from:

Celeriac root cut in half

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