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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

Type
Vegetarian
Category
Not Available
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
Ingredients:
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
Directions:
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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