Celery Root Latkes with Pastrami
- 2 1/2 pounds celery root, trimmed and peeled (about 4 medium celery roots)
- 1 medium yellow onion, peeled
- 3 large eggs, lightly beaten
- 1/4 cup matzo meal
- 2 teaspoons kosher salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper
- 2 cups vegetable oil, for frying
- 1/2 cup mayonnaise
- 2 tablespoons whole-grain mustard or prepared horseradish
- Freshly ground black pepper
- 12 ounces thinly sliced pastrami, at room temperature or warmed
- 3 kosher dill pickles, thinly sliced on the bias
- Produce
- Celery root (2 1/2 pounds)
- Yellow onion, medium (1)
- Meat
- Pastrami (12 ounces)
- Condiments
- Kosher dill pickles (3)
- Mayonnaise (1/2 cup)
- Mustard or prepared horseradish, whole-grain (2 tablespoons)
- Cooking & Baking
- Black pepper, freshly ground (1/2 teaspoon)
- Black pepper, Freshly ground (1)
- Kosher salt (2 teaspoons)
- Matzo meal (1/4 cup)
- Vegetable oil (2 cups)
- Refrigerated
- Eggs, large (3)
Preparation
Read recipe preparation on chow.com
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Published February 29, 2012 (12 months ago).
8 people saved this recipe.
