Photo by Farideh Sadeghin
Servings: 16
Prep time: 30 minutes
Total time: 1 hourIngredients
For the latkes:
1 ½ pounds|680 grams peeled carrots
1 ½ pounds|680 grams peeled celeriac
1 medium yellow onion, thinly sliced into half moons
2 tablespoons all-purpose flour
3 tablespoons matzo meal or dried breadcrumbs, finely ground
1 tablespoon kosher salt, plus more for seasoning
1 tablespoon freshly ground black pepper
2-3 large eggs
3 cups|710 ml schmaltz, olive oil or vegetable oil
½ cup creme fraiche
¼ cup sprouted pumpkin seeds, or toasted
2 braeburn apples, or crisp red applesFor the pear sauce:
5 pears, peeled, cored and cut into 1-inch pieces
1 ½ cups|355 ml apple cider
6 tablespoons granulated sugar
½ vanilla pod
nutmeg
orange
kosher saltDirections
Prep time: 30 minutes
Total time: 1 hourIngredients
For the latkes:
1 ½ pounds|680 grams peeled carrots
1 ½ pounds|680 grams peeled celeriac
1 medium yellow onion, thinly sliced into half moons
2 tablespoons all-purpose flour
3 tablespoons matzo meal or dried breadcrumbs, finely ground
1 tablespoon kosher salt, plus more for seasoning
1 tablespoon freshly ground black pepper
2-3 large eggs
3 cups|710 ml schmaltz, olive oil or vegetable oil
½ cup creme fraiche
¼ cup sprouted pumpkin seeds, or toasted
2 braeburn apples, or crisp red apples
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5 pears, peeled, cored and cut into 1-inch pieces
1 ½ cups|355 ml apple cider
6 tablespoons granulated sugar
½ vanilla pod
nutmeg
orange
kosher saltDirections
- In a large saucepan, combine pears, cider and sugar. Scrape vanilla bean into pot and add pod. Simmer until pears are soft, then remove pears, leaving remaining liquid behind.
- Simmer remaining liquid until reduced to a syrup.
- Process pears through a food mill or food processor until smooth, then add syrup a few scrapes of fresh nutmeg, zest of ⅓ orange and salt to taste.
- Heat oven to 350°F. Peel celeriac, carrots, and onion; grate finely, using a box grater. Place mixture in a large bowl with flour, matzo meal, salt, pepper and eggs and mix well without kneading.
- Heat schmaltz in a large frying pan until shimmering. Form 2-inch patties with the mixture and fry in oil until golden on first side. (If patties are too dry to hold shape, add 1 more egg.)
- Turn to second side and fry until golden. Season after frying with salt and place on a sheet pan. Repeat until all patties are made.
- Bake at 350°F for 12 minutes.
- To serve, shave apple into thin slices and place to the side of latkes. Top latkes with creme fraiche and sprinkle with pumpkin seeds. Serve with pear sauce.