Celery Root and Fennel Latkes
- Yield: 12 1x
Ingredients
Scale
- 1 cup grated celery root (from 1 small celery root)
- 1 cup grated fennel (from 1 fennel head, greens removed)
- 2 egg whites
- 1 Tbsp flaxseed meal
- 1 tsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup coconut oil or vegetable oil (neutral oil)
Parsley Gremolata
- 1 cup fresh parsley, roughly chopped
- 1 Tbsp olive oil
- 1 tsp lemon zest
- 1/4 tsp salt
Instructions
- Place the grated celery root and fennel in a clean towel or cheesecloth and squeeze out all the moisture from the with your hands. Transfer to a mixing bowl and stir together with the egg whites, flaxseed meal, dijon, salt and pepper.
- Heat a frying pan or griddle over medium heat and add the oil. When the oil is hot, add 4-5 small spoonfuls of the latke mixture and press down into a circle. Cook for 2 minutes on each side, until the latkes are golden brown and crispy. Transfer to a metal cooling rack with paper towels underneath to drain any excess oil.
- Stir together the parsley, lemon zest, olive oil and salt and top the latkes with this chopped herb mixture, called a gremolata, and serve.
