Recipe: Celeriac Latkes With Onion and Fennel (Paleo, SCD, GAPS)
Latkes made with celery root, fennel and onion
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 22 - 25 small pancakes 1x
Scale
Ingredients
- 1 large celery root peeled
- 1 large onion peeled
- 1 small fennel bulb
- 1 teaspoon sea salt (where to buy salt and spices)
- 4 eggs (pastured)
- 2 heaping tablespoon coconut flour to thicken (where to buy coconut products)
- Fat for cooking: tallow, palm shortening, coconut oil, extra virgin olive oil (where to buy high quality olive oil)
Instructions
- In the food processor, puree the peeled vegetables
- Add the eggs and mix
- Add the coconut flour and salt and mix
- Pour the batter into the bowl for ease in cooking
- Heat plenty of fat in the pan and heat test so that a small drop of batter sizzles
- 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
- Pat down the batter so each small pancake is flat
- Cook on a medium heat so that it is sizzling but not smoking hot
- Check after a several minutes and flip when browned
- Cook for another minute or two until that side is browned
- Remove to a paper towel lined plate
- Serve with apple sauce, sour cream or yogurt