Serious Eats: Recipes

Celeriac Potato Pancakes with Apple Crème Fraîche

I always figured that if Hanukkah Harry really existed, he would wear a latke as his yarmulke.

Latkes are potato pancakes, usually about the size of a silver-dollar flapjack at IHOP--but thicker, and made from potatoes cooked golden and crisp on the outside, hearty and soft within, and served with a dollop of apple sauce or sour cream. I can tell a lot about you by which topping you choose; be warned, I am a sour cream girl through and through.
Because Hanukkah is a celebration of the miracle of burning oil, the holiday is a time when even the sveltest observers indulge in fried foods: latkes on the savory side, donuts on the sweet. As always, I have tried to reinvent the classic here, while making it more interesting, easier to prepare, and altogether more gussied up for the holidays.

The result: large Yukon gold and celeriac potato pancakes, cut into wedges, and served with an apple crème fraîche--there are enough tribes among the Jews, that I thought it best to preempt the divisiveness of the sour cream/apple sauce debate.

About the author: Kerry Saretsky is a Serious Eats intern and the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

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