Latkes with Celery and Herbs

Total Time:
50 min
40 min
10 min

about 12 latkes

  • 3 large russet potatoes (about 1 1/2 pounds), peeled
  • 1 onion
  • 1 clove garlic, finely grated
  • Kosher salt
  • 1/2 teaspoon freshly grated nutmeg
  • Freshly ground pepper
  • 1/4 cup finely chopped celery (use the inner stalks and leaves)
  • 1/4 cup finely chopped fresh parsley
  • 1 large egg, lightly beaten
  • 1/4 cup all-purpose flour
  • Peanut oil or chicken fat, for frying
  • Applesauce and/or sour cream, for serving (optional)
  • Grate the potatoes and onion on the large holes of a box grater into a colander; add the garlic and 1 1/2 teaspoons salt and toss. Let sit 5 minutes, then wrap in a clean kitchen towel and wring out as much liquid as possible. Transfer the potato mixture to a large bowl.

  • Add the nutmeg, 1/2 teaspoon pepper and all but about 1 tablespoon each of the chopped celery and parsley to the bowl. Add the egg and flour and stir until combined. Form 1/4 cupfuls of the potato mixture into balls, then flatten between your palms to make thin 2-inch patties; transfer to a plate.

  • Preheat the oven to 325 degrees F and line a baking sheet with paper towels. Heat about 1/4 inch of peanut oil in a large nonstick skillet over medium-high heat; working in batches, add the latkes and fry until golden brown, about 5 minutes per side. Remove to the prepared baking sheet to drain, then transfer to the oven to keep warm while you cook the next batch.

  • Season with salt and top with the reserved celery and parsley. Serve with applesauce and/or sour cream. (The latkes can be fried up to 2 hours ahead; reheat on a paper towel-lined baking sheet at 325 degrees F, 10 to 15 minutes.)

  • Photograph by David Malosh

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    This recipe is featured in:

    The Best Hanukkah Recipes