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)
1 cup fresh parsley, roughly chopped
1 Tbsp olive oil
1 tsp lemon zest
1/4 tsp salt
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.