Celery Root & Fennel Latkes with Lemon-Tarragon Sour Cream
Prep: 20 minutes
Cook: 35 minutes • Serves: 10
Lemon-Tarragon Sour Cream
2-1/2teaspoons chopped fresh tarragon
2-1/2teaspoons fresh lemon juice
2-1/2teaspoons lemon zest
Celery Root & Fennel Latkes
1 medium fennel bulb, thinly sliced
1 medium leek, white and green parts, thinly sliced
1-1/4cups potato starch
1-1/2teaspoons kosher salt
1/4teaspoon ground black pepper
3 Busch’s Large Eggs
1/2cup vegetable oil
1. Prepare Lemon-Tarragon Sour Cream: In small bowl, stir all ingredients. Cover and refrigerate until ready to serve.
2.Prepare Celery Root & Fennel Latkes: Preheat oven to 250°. In food processor with grating blade attached or box grater, grate celery root.
3.In large bowl, toss fennel, leek, potato starch, salt, pepper and celery root. In small bowl, whisk eggs; stir into celery root mixture.
4.Heat large skillet over medium heat. Working in 4 batches, add 2 tablespoons oil to skillet; heat until oil is shimmering. Drop celery root mixture, about 1/4 cup at a time, into skillet; flatten with spatula into 3-inch circles. Cook 8 minutes or until golden brown, turning once halfway through cooking. Transfer latkes to paper towel-lined cookie sheets; place in oven to keep warm. Makes about 20 latkes.
5.Serve the latkes warm with Lemon-Tarragon Sour Cream.
Approximate nutritional values per serving:
329 Calories, 22g Fat (6g Saturated), 88mg Cholesterol,
483mg Sodium, 32g Carbohydrates, 2g Fiber, 5g Protein