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Low Carb Celery Root Latkes with Roasted Garlic Herb Sour Cream
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Servings:
4
Author:
25
1
Course:
Brunch
Dinner
Cuisine:
Jewish
Keywords:
roasted garlic
Hannukah Recipes
latkes
potato latkes
garlic sour cream
herb sour cream
🧂 Ingredients
1
small head of garlic
1 teaspoon
extra virgin olive oil
3/4 cup
sour cream or creme fraiche
2 tablespoons
of your favorite fresh herbs
thyme, tarragon, parsley, mint, etc.
Kosher salt and freshly ground pepper to taste
1 lb.
celery root
1 cup
finely chopped red onion
2
large eggs
1/2 cup
all-purpose flour
1 teaspoon
kosher salt
Freshly ground black pepper
1/4 cup
canola or vegetable oil for frying
1 tablespoon
of fresh chopped chives for garnish
if desired.
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Instructions
1
Preheat the oven to 350 degrees F.
2
Use a small sharp knife to cut the top of the garlic clove off so most of the
cloves are exposed. Peel as much of the papery thin skin off of the sides as you
can.
3
Place the garlic with the exposed clove side up on a small sheet of aluminum
foil.
4
Coat the top of the garlic with the extra virgin olive oil, wrap it in aluminum
foil, and place on a small baking sheet.
5
Place the baking sheet in the oven and bake for 45 minutes.
6
Remove from oven and unwrap the garlic. Discard the foil and place the garlic
head on a wire rack to cool completely.
7
When the garlic is cool to the touch, squeeze out the softened roasted garlic
cloves from the head of the garlic and add them to a small bowl.
8
Use a small fork to mash the cloves into a paste and carefully pick out any
stray skins. Add the sour cream or creme fraiche to the bowl.
9
Mix in the fresh herbs.
10
Season the cream with kosher salt and freshly ground pepper to taste.
11
Cover the bowl with plastic wrap and set aside.
12
If you are not making the latkes right away, place the bowl in the refrigerator.
Remove 10 minutes before serving the finished latkes.
13
Peel the celery root. Cut into large chunks and shred in a food processor (grate
them if you do not have a food processor)
14
Mix the red onions together with the shredded celery root in a large bowl. Add
the eggs and all-purpose flour and mix to combine.
15
Season the mixture with kosher salt and freshly ground pepper and mix again
thoroughly.
16
Place a layer of paper towels next to the stove.
17
Pour the canola or vegetable oil into a large skillet and over medium-high pan
heat. Use your hands to form flat ball shapes out of the mixture.
18
When oil is sizzling, place the latkes in the skillet and flatten with a
spatula.
19
After a few minutes, flip the latkes to brown on both sides. If the latkes fall
apart, use the spatula to reassemble them. Remove from pan and let drain on a
paper towel.
20
Transfer the latkes to a serving platter, garnish with the fresh chopped chives,
if desired, and serve immediately with the herbed roasted garlic sour cream.
21
These can also be made ahead. To reheat them, line a baking sheet with parchment
paper, place the latkes on the baking sheet, and bake in an oven preheated to
350 degrees for 10 minutes until they are crispy.
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