I can't just leave a latke recipe alone.
This year, to create a latke recipe in time for Passover, I decided to leave the potato behind and substitute celery root.
Using celery root instead of potatoes in this latkes recipe creates not only a lower carb version of this traditional Jewish dish but also a more flavorful one. I used red onions to add a bit of color and the rest is simple, flour, eggs and some kosher salt and pepper.
This celery root latkes recipe would also pair well with the traditional sides of apple sauce and plain sour cream.
However, I jazzed up the sour cream a bit by adding oven roasted garlic cloves and some fresh herbs.
If you want to get fancier, substitute creme fraiche for the sour cream. To further cut calories, use low-fat or nonfat sour cream.
Low Carb Celery Root Latkes with
Roasted Garlic Herb Sour Cream
Prep Time: 25 minutes
Cook Time: 60 minutes
Yield: 18-20 latkes
For the Roasted Garlic Herb Sour Cream:
- 1 small head of garlic
- 1 teaspoon extra virgin olive oil
- 3/4 cup sour cream or creme fraiche
- 2 tablespoons of a combination of your favorite fresh herbs (thyme, tarragon, parsley, mint, etc.)
- Kosher salt and freshly ground pepper to taste
- 1 lb. celery root
- 1 cup finely chopped red onion
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1/4 cup canola or vegetable oil for frying
- 1 tablespoon of fresh chopped chives for garnish, if desired.
Make the Roasted Garlic Herb Sour Cream:
- Preheat the oven to 350 degrees F.
- Use a small sharp knife to cut the top of the garlic clove off so most of the cloves are exposed. Peel as much of the papery thin skin off of the sides as you can.
- Place the garlic with the exposed clove side up on a small sheet of aluminum foil.
- Coat the top of the garlic with the extra virgin olive oil, wrap it in aluminum foil, place on a small baking sheet.
- Place the baking sheet in the oven and bake for 45 minutes.
- Remove from oven and unwrap the garlic. Discard the foil and place the garlic head on a wire rack to cool completely.
- When the garlic is cool to the touch, squeeze out the softened roasted garlic cloves from the head of the garlic and add them to a small bowl.
- Use a small fork to mash the cloves into a paste and carefully pick out any stray skins. Add the sour cream or creme fraiche to the bowl.
- Mix in the fresh herbs.
- Season the cream with kosher salt and freshly ground pepper to taste.
- Cover the bowl with plastic wrap and set aside.
- If you are not making the latkes right away, place the bowl in the refrigerator. Remove 10 minutes before serving the finished latkes.
Make the Latkes:
- Peel the celery root. Cut into large chunks and shred in a food processor (grate them if you do not have a food processor)
- Mix the red onions together with the shredded celery root in a large bowl. Add the eggs and all-purpose flour and mix to combine.
- Season them mixture with kosher salt and freshly ground pepper and mix again thoroughly.
- Place a layer of paper towels next to the stove.
- Pour the canola or vegetable oil to a large skillet and over medium high pan heat. Use your hands to form flat ball shapes out of the mixture.
- When oil is sizzling, place the latkes in the skillet and flatten with a spatula.
- After a few minutes, flip the latkes to brown on both sides. If the latkes fall apart, use the spatula to reassemble them. Remove from pan and let drain on a paper towel.
- Transfer the latkes to a serving platter, garnish with the fresh chopped chives, if desired and serve immediately with the herbed roasted garlic sour cream.
- These can also be made ahead. To reheat them, line a baking sheet with parchment paper, place the latkes on the baking sheet and bake in an oven preheated to 350 degrees for 10 minutes until they are crispy.