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Sweet Celery Root and Leek Pancakes
The Washington Post Wine Club Sweet Celery Root and Leek Pancakes

Sweet Celery Root and Leek Pancakes

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These pancakes are light and flavorful cousins to potato pancakes. Unlike potato, celery root gives the pancakes substance without absorbing oil or making the pancake heavy. The leek adds a wonderful onion flavor.
Wine Pairing
Wine Pairing
2 large eggs, lightly beaten
1 cup low-fat or whole milk
1 cup flour
1/2 teaspoon salt, or to taste
Freshly ground black pepper
1 medium leek (tough green top and root end trimmed off), cut in half lengthwise, cleaned and then cut crosswise into thin slices (2 cups)
1 medium (12 ounces) celery root (celeriac), peeled, cut into chunks and grated in the food processor (3 cups)
Vegetable oil, as needed
Line a large baking sheet with paper towels. Preheat the oven to 200 degrees.

Combine the eggs and milk, then add the flour, salt and pepper to taste in a large mixing bowl; the consistency will resemble that of a pancake batter. Add the leek and grated celery root, mixing well to combine.

Fill a large skillet with about 1/2 inch of the oil; heat over medium heat. (To test whether the oil is hot enough, drop in a small bit of the pancake mixture; it should sizzle.) Use a soup spoon or small serving spoon to scoop up a tablespoon or two of the pancake mixture, then use a second spoon to carefully push the mixture into the hot oil; flatten slightly to form a pancake. Repeat until the pan is full but not crowded (about 5 or 6 pancakes). Cook for about 2 minutes, then use a thin spatula to loosen the pancakes from the bottom of the pan. Turn the pancakes over and cook for 4 to 5 minutes, until they are crisp and brown on the second side. Use a slotted spatula to transfer the pancakes to the lined baking sheet; keep warm in the oven. Repeat with the remaining mixture. Serve warm.

From In Season columnist Stephanie Witt Sedgwick. Tested by Stephanie Witt Sedgwick.

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