Holiday eating to me translates into “sometimes, but not every day, comfort foods”. So yes – our low sodium latkes are fried (its’ a rarity on our blog so I’m not going to feel too guilty). I used these tasty little morsels as a base for our October Unprocessed, gluten free eggs benedict.
You can find our gluten free mock hollandaise recipe on Andrew’s site, or you can read more about celery root on our site .
Without further ado, here’s the recipe: (sorry, I don’t know why the plug in wasn’t working)
4 cups Russet (or Yukon gold) potatoes, shredded (large sized shreds)
1 cup celery root, shredded (large sized shreds)
1 tablespoons chives, finely chopped
1 /2 cup rice flour
1 teaspoon white pepper, ground
1 egg, beaten*
1/3 cup water
Cooking oil (for frying)
*depending upon how much moisture you wring out of the potato/celery root, you may need or want to add an additional egg to the mixture. The consistency of these will vary depending upon the water content. If your mix is too runny, add more rice flour (incrementally).
1. Remove excess water from shredded potato and celery root by placing them between two layers of cloth (cheesecloth, strong paper towel, or clean tea towels), roll (like a cinnamon bun) and then wring out excess moisture. Place the (less moist) potato and celery root shreds into a medium sized mixing bowl. Add chopped chives. Mix evenly.
2. In a separate mixing bowl, combine the flower and white pepper together, ensuring even distribution of the pepper/flour. Stir in the water, 1 egg, and chives (i.e., no large clumps). (The consistency that you’re looking for is a cross between a thicker-type pancake mix meets hash brown patties.) Combine with the potato, celery root shreds (and chives) and mix evenly.
3. Form into small “patties”, roughly 2-3” across (and no thicker than ¾” – 1” high. I use a small measuring cup, pack the latke mixture into it; dumping the cup’s contents directly into the heated skillet.)
4. In a medium or large sized skillet, add adequate cooking oil (the kind that has a high smoke point) until the bottom of the skillet is covered (approximately ¼” high). Bring the temperature of the skillet/oil to high/moderately high.
5. I always test the oil temperature prior to frying latkes (test should sizzle and brown quickly, use a tiny amount of the latke recipe or a 1” cube of bread). Keep in mind that heating your oil to the correct temperature will make a difference in the final product – and is the difference between biting into a soggy mess one versus a perfect latke (meaning, crispy on the outside and soft on the inside). Keep additional (unheated) cooking oil on hand, as making latkes process tends to use a fair amount of oil.
6. Also keep in mind that the oil loses temperature as you cook through successive batches of latkes, so it is important to ensure that you keep checking the oil temperature and volume (in the pan) to make sure that the oil temperature is correct before you start the next batch of latkes.
7. Drop the latke batter into the hot oil, and reduce heat to moderate. Cook until the underside has turned golden brown. Turn the latkes over, and cook the other side until evenly cooked. Transfer to cooling rack/warming oven to until ready to serve. (Add more oil and bring to temperature as required).