Sweet Potato and Celery Root Pancakes Recipe

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Most delicious when the pancakes are thin and lacy, so watch carefully during frying to avoid burning.

Yield: 12 to 14 pancakes

• 1 pound (4 cups) grated sweet potato
• 1/2 pound (2 cups) grated celery root*
• 2 shallots, minced
• 1 tablespoon chopped chives
• 2 teaspoons salt
• 1/2 teaspoon fresh ground white pepper
• 2 eggs
• 1/2 cup matzo meal
• 1/4 cup all-purpose flour
• Vegetable oil for frying

Heat 1/2 inch of oil over medium heat in heavy skillet to approximately 350 degrees F. Combine all ingredients in glass bowl; mix well. Spoon 2 tablespoons batter per pancake into oil; flatten with spatula (do not fry more than 5 pancakes at once). Fry about 4 minutes per side, until edges are golden brown and crispy. Transfer to paper towels; blot dry. Serve with sour cream, vanilla-flavored yogurt, or cinnamon applesauce.