My husband and I celebrate Christmakkuh. He was raised Jewish, celebrating all the holy days; and I was raised to enjoy the festivities of Christmas – tree, Santa, ham, etc. So, as the years have rolled along, we’ve figured out how to celebrate it all!
This year we’re celebrating the two holidays at once with a big festive meal at my parent’s house. I decided that I wanted to tip my hat to my husband’s traditions and whip up some latkes. But, like all of my recipes, they had to be both delicious and healthy (ish).
I’ve been working with celery root recently. I’m not sure what turned me onto the veggie, but I’ve been really loving it as a tortilla for tacos and as baked chips for dipping. So, I incorporated my new fave into an old fave to make these tasty, gluten free, holiday latkes.
Why these celery root and potato latkes are awesome:
- Healthier version of the traditional latke
- Gluten free
- Low-Histamine
- Dairy free (when you don’t use ghee)
- Great for Hanukkah
- Refined sugar free
- Great to make ahead of time
- Freezer friendly
- Delicious
*If you find that the mixture is too dry, then add an additional egg. If the mixture is too wet, add a tbsp at a time of cassava flour.
My fave way to eat these is with a dollop of homemade applesauce. And, if I’m getting a little crazy I’ll add a bit of coconut yoghurt on top.
Want to make some applesauce? Here’s a super simple recipe:
- Peel and cut two apples into 1/2 inch cubes
- Place in a pot with 1/2 cup water, 1 tbsp coconut sugar and 1 cinnamon stick
- Simmer for 30 minutes then mash with a fork
Happy Holidays, friends!
Celery Root Latkes
Print RecipeIngredients
- 2 russet potatoes, peeled
- 1/2 celery root, peeled
- 1 medium yellow onion, finely chopped
- 3 eggs, whisked
- 1/3 cup cassava flour (I used Otto's Cassava Flour)
- 1/2 tsp salt
- 3-6 tbsp cooking fat (I used a combination of ghee and olive oil)
Instructions
Heat about 2 tbsp of cooking oil in frying pan on medium-high heat.
Using either a grater or your food processor with course grate feature, grate potatoes
Line a large mixing bowl with either paper towels or kitchen towel. Place potatoes in lined bowl and squeeze out excess water. Remove towel and add the onion to the bowl.
Next, shred the celery root as you did the potatoes and add them to the bowl of potatoes and onion. Mix well with a fork or clean hands.
Add the whisked eggs, cassava flour and salt and mix well*.
Take a small handful of the potato mixture form into a loose ball and place into the heated frying pan.
Let the latke cook about a minute, then, using a flexible spatula, press down on top of latke ball to flatten.
Allow latke to cook about three minutes per side. If they get too brown, reduce heat.
Once cooked, remove latke from pan and place on a paper towel lined plate to drain excess oil.
Notes
*If you find that the mixture is too dry, then add an additional egg. If the mixture is too wet, add a tbsp at a time of cassava flour
xo,
L
