Ingredients
Scale
- 1 1/2 pounds of celery root, peeled and grated
- 2 leeks, light green and white parts only, thinly sliced
- 2 teaspoons kosher salt, divided
- 1/3 cup all-purpose flour
- 1/2 teaspoon black pepper
- 2 large eggs, whisked
- Vegetable or canola oil
- Flaky sea salt
- Crème fraîche
Instructions
- Use the large holes of a box grater or a food processor with a grating disc to grate the celery root. Sprinkle 1 teaspoon of salt over the celery root and toss to combine. Let celery root rest for 5 minutes to allow access liquid to release. Transfer celery root into a clean kitchen towel and wring out as much liquid as possible.
- Transfer celery root back to a large bowl and add in leeks, flour, remaining 1 teaspoon of salt, and pepper, and mix until flour is absorbed. Add eggs and mix again until fully combined.
- In a medium heavy-bottomed pan over medium-high heat, pour in about a 1/4-inch of oil. Once the oil is hot (drop in a little bit of batter to test, the oil should sizzle), add 3-4 large spoonfuls of batter into the pan. With a spatula, press down on each latke to flatten. Fry for 4-5 minutes on each side, until latkes are very browned and crispy on both sides. Transfer latkes onto a paper towel-lined cooling rack to drain excess oil, and sprinkle a little bit of flaky sea salt on each one while hot. Repeat with remaining batter.
- Serve immediately with crème fraîche.