Celery-root and potato latkes from Gourmet Magazine, December 2004 (page 227)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Striped bass in agrodolce sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • robinorig on December 31, 2016

    This recipe has become my go-to latke recipe for the last few years. I love the subtlety that the celery-root adds to the flavor. So good. I also think they need a little more salt. I sometimes add just a little kosher salt on top when serving.

  • babyfork on December 07, 2015

    My first attempt at latkes! I noted what another reviewer said and added more salt than called for in the recipe, but I think they could have used even a bit more. Other than that I thought they were very good. I chopped up some jarred black truffle I had and added it to part of the batch and liked that addition. Served with crème fraîche and applesauce. This recipe makes quite a few.

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