Recipe and photo from New York Times Cooking
- 1 pound celery root, peeled and grated
- 1 pound parsnips, peeled and grated
- 1 medium onion, peeled and grated
- 1 ¼ cups matzo meal
- ¾ cup chopped Italian parsley
- 5 large eggs
- 1 tablespoon kosher salt, more for serving
- ¾ teaspoon cracked black pepper
- Safflower oil
Place grated celery root, parsnips and onion in a large bowl. Sprinkle in matzo meal and toss mixture together with your hands. Add parsley, eggs, salt and pepper and combine again using your hands until ingredients are incorporated.
Heat 2 tablespoons oil in a large sauté pan over medium-high. Take a heaping tablespoon of the mixture and flatten between your palms. Fry latkes, without moving them, for 4 to 5 minutes, checking that they don’t over-brown. (You should be able to fry them in batches of 11 to 12, depending on pan size.) Flip latkes, turn heat down to medium-low and fry another 4 minutes, or until well browned and tender. Transfer to a baking sheet lined with paper towels. Sprinkle with additional salt. Serve warm. Makes about 4 dozen latkes.