Recipe: Celeriac Latkes With Onion and Fennel

December 2, 2012 · 17 comments

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Hanukkah would not be as festive if not for latkes. Also known as, The Festival of Lights, Hanukkah is a celebration of the rededication of the Second Temple. Judah Maccabee and the other Jews who took part in this event, witnessed what they believed to be a miracle. Even though there was only enough untainted olive oil to keep the menorah’s candles burning for a single day, the flames continued flickering for eight nights, leaving them time to find a fresh supply. Hanukkah traditionally features foods cooked in oil for this reason.

If you are following a special diet like SCD, GAPS or Paleo, potatoes are off the menu. Using a root vegetable like celery root is a fine substitute. In fact, these latkes are so good, many people prefer them to plain potato pancakes.

Not only are these savory and satisfying, they are full of good nutrition and are low carb to boot. One half cup of raw celery root contains about 4 gms of carbs and 1 gm of fiber. It is also very low on the glycemic index. It contains some vitamin C, folate as well as calcium, magnesium, potassium, phosphorus and sodium.

Compare that to the nutrient data of white potato which shows that potatoes are a good source of only three nutrients: vitamin B6, potassium, and vitamin C. Potatoes are also high on the glycemic index and considered to be somewhat inflammatory. Clearly, celeriac offers a lot more nutrition.

Fennel has anti-cancer properties

Fennel adds even more nutrition. Fennel is high in vitamin C, fiber, folate and potassium. It is also a good anti-oxidant.

Interestingly, the volatile oil that gives it the distinctive flavor, anethole, has repeatedly been shown to reduce inflammation and to help prevent the occurrence of cancer. The anethole in fennel prevents activation of a potentially strong gene-altering and inflammation-triggering molecule called NF-kappaB. Anethole has also been shown to be able to protect the liver of experimental animals from toxic chemical injury.

In this recipe, the addition of the oil used for cooking will add flavor and important fat soluble vitamin and mineral activators. Finally, the onion supplies sulfur, vitamin C, folate, potassium and choline, adding even more nutrition to this dish. Read more about the importance of sulfur here.

All three of these ingredients are give powerful nutritional support

The celeriac, fennel and onion together, cooked in a beneficial oil like tallow, palm shortening, coconut oil or even olive oil, are a great combination and a super healthy way to observe and celebrate with this traditional dish.

Celeriac Latkes with Onion and Fennel

Ingredients

Equipment

Instructions

  1. In the food processor, puree the peeled vegetables
  2. Add the eggs and mix
  3. Add the coconut flour and salt and mix
  4. Pour the batter into the bowl for ease in cooking
  5. Heat plenty of fat in the pan and heat test so that a small drop of batter sizzles
  6. Place a tablespoon of batter in the pan and repeat going around the perimeter for 7 small pancakes, 2 in the middle for a total of 9
  7. Pat down the batter so each small pancake is flat
  8. Cook on a medium heat so that it is sizzling but not smoking hot
  9. Check after a several minutes and flip when browned
  10. Cook for another minute or two until that side is browned
  11. Remove to a paper towel lined plate
  12. Serve with apple sauce, sour cream or yogurt

Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 22 – 25 small pancakes

This post is shared at: My Meatless Monday, Melt in Mouth Monday, Monday Mania, Barnyard Hop, Meatless Monday, Slightly Indulgent Tuesday, Hearth & Soul Hop, Tasteful Tuesday, Gluten Free Wednesday, Mommy Club, Sustainable Ways, Allergy Free Wednesday, Whole Foods Wednesday, Party Wave Wednesday, Tasty Traditions, Full Plate Thursday, Pennywise Platter, Gluten Free Friday, Foodie Friday, Freaky Friday, Fight back Friday, Foodie Friday, Friday Food Finds

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{ 13 comments… read them below or add one }

1 Jessica December 2, 2012 at 11:49 pm

Sounds amazing to me. Thanks for sharing :)

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2 Anne Kimball December 3, 2012 at 8:37 am

Hi, I’m Anne from Life on the Funny Farm (http://annesfunnyfarm.blogspot.com), and I’m visiting from the Barn Hop.

These look delicious! I haven’t had latkes in aged, and I’ve never made them. Maybe now I’ll give it a try!

Anyway, thanks for posting this. If you’ve never visited yet, I hope you can pop by my blog sometime to say hi…

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3 Shelley Alexander December 3, 2012 at 8:20 pm

Hi Jill, Your recipe for celeriac latkes sound like a fantastic recipe for anyone who doesn’t eat potatoes. I do eat potatoes but I will be making this recipe soon! Thanks for sharing!

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4 Diane Balch December 4, 2012 at 8:46 am

Hi Jill,
I have been wanting to cook with celery root it looks like such an ugly interesting vegetable. I will give your recipe a try.

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5 -h (@taste-buds) December 4, 2012 at 3:49 pm

I love latkas! Celeriac only seems to make them taste that much better.

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6 Tilly's Nest December 5, 2012 at 7:13 pm

These sound and look amazing! I would love to try your recipe during the holidays. I would also be honored to have you link up your blog to my hop as well. I found you through Homestead Revival~Melissa

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7 GiGi Eats Celebrities December 6, 2012 at 1:14 am

I may try this with spaghetti squash and no flour and see what happens! :) Thanks for the inspiration!

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8 Judee @ Gluten Free A-Z December 7, 2012 at 9:09 am

Thanks for a great potato alternative – sounds interesting. I have never used celery root but will have to look for it. The potatoes are too many carbs for me. I posted a recipe for latkes made with broccoli slaw. http://glutenfreewithjudee.blogspot.com/2012/12/potato-latkes-from-hanukkah-past.html

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9 Linda @ Axiom at Home December 7, 2012 at 11:44 am

These look great. I can’t wait to try them and am excited about the potato alternative.

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10 Miz Helen December 10, 2012 at 12:18 pm

We just love Latkes and your recipe looks awesome! Hope you have a great week and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen

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11 Alea @ Premeditated Leftovers December 10, 2012 at 7:53 pm

What a delicious twist on latkes! I love finding new ways to use celeriac. Thanks for sharing your recipe with the Hearth and Soul Hop.

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12 Tara December 21, 2012 at 7:11 pm

I made these latkes tonight. They didn’t hold together. I couldn’t flip them like pancakes. Instead I made scrambled celeriac latkes :) It’s really tasty and has that potato latke taste without the full feeling. Do you think the coconut flour doesn’t bind the ingredients very well? Perhaps I should have sifted it.

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13 Jill December 21, 2012 at 9:17 pm

Hi Tara,
This seems to be a tricky recipe as that happened to me on occasion. I think it really needs large or even jumbo eggs. I also have made a “scrambled” latke from it and it has a very nice flavor! It’s just not very starchy at all and I think the starches in the potato hold regular latkes together — so in this version the eggs are super important.

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