Name: Celery-Root and Potato Latkes
Cook time: 1 1/4 hr
Total time: 1 1/4 hr
Yield: Makes about 32 latkes
Ingredients: 1 large celery root (celeriac; 1½ lb), peeled with a knife; 1½ lb large russet (baking) potatoes (about 3 large); 2 tablespoons fresh lemon juice; 1 lb onions, quartered; ⅔ cup all-purpose flour; 4 large eggs, lightly beaten; 1¼ teaspoons salt; ½ teaspoon black pepper; ½ teaspoon ground celery seeds; About 1½ cups vegetable oil; a kitchen towel (not terry cloth)

A platter of latkes made with celery root and potato being served with sour cream.

Photo by Joseph De Leo, Food Styling by Erika Joyce

To make these celery root latkes a little easier, you can shred the potatoes, onions, and celery root in a food processor with the shredding disk. However, you'll need to use 5 eggs (instead of 4) because the machine grates more coarsely and the mixture will require more binding.

Cooks' note:

Latkes can be fried 1 hour ahead.

Recipe notes

Chocolate Guinness Cake

A generous glug of stout gives this snackable loaf a malty depth.

Hot Honey–Glazed Salmon

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Vegan Chili

This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Apple-Walnut Charoset

A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.

Speedy Chicken Stroganoff

This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.

Classic French Vinaigrette

Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.