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Mario Batali's Batali Latkes

Holiday Potato Latkes Clinton Kelly
Celeriac Pancakes with Mascarpone
skill level
Easy
time
30-60min
servings
8
cost
$
Contributed by :
Chanukah is all about tradition, but your potato pancakes don't have to be. Try something new this year with Mario's celery root cakes.
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ingredients
  • 1/2 pound Celeriac (peeled and grated)
  • 2 pounds Russet Potatoes (peeled and grated)
  • 1/2 cup grated White Onion
  • 2 Eggs
  • Salt and Pepper to taste
  • 6 tablespoons Olive Oil
  • 2 Granny Smith Apples (sliced thinly)
  • 2 teaspoons Celery Seed
  • 3 tablespoons Mascarpone (for garnish)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/2 pound Celeriac (peeled and grated)
    2 pounds Russet Potatoes (peeled and grated)
    1/2 cup grated White Onion
    2 Eggs
    Salt and Pepper to taste
    Mix together the celeriac, potato, onion and egg whites. Season with salt and pepper.
  • 2
    3 tablespoons Olive Oil
    In a saute pan over medium high heat, add about 3 tablespoons of olive oil. Scoop about 2 tablespoons of mixture and flatten into a pancake (about 3 inches in diameter) in the pan. Cook for 4-5 minutes on each side, or until golden brown. Work in batches, adding more oil to the pan when necessary.
  • 3
    3 tablespoons Olive Oil
    2 Granny Smith Apples (sliced thinly)
    2 teaspoons Celery Seed
    In another pan over medium high heat, add another 3 tablespoons of olive oil. Once hot, toss in the apples, season with the celery seed, salt and pepper. Toss to coat in oil and let sit in the pan. Let caramelize slightly. Only cook for 2-3 minutes, so there is still a bite to the apples.
  • 4
    3 tablespoons Mascarpone
    Top each latke with a bit of the sauteed apples and a dollop of mascarpone.
 
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