Potato pancakes reimagined: A twist with celeriac and parsley

Potato pancakes are a simple dish we enjoy eating not only for dinner but also for supper. They taste best straight from the frying pan. Everyone makes them a bit differently, often following family recipes. However, the list of ingredients is always short.

For the basic version of pancakes, all you need are potatoes, flour, and an egg. Of course, the most important ingredient is the potatoes, which should be starchy, with a high starch content. That way, they won't absorb too much oil, and the pancakes will be crispy. Many chefs claim that older potatoes are better because they have more starch. Some people also eliminate flour, adding only eggs to the mixture, as flour can affect the texture of pancakes. However, besides these "base" ingredients, you can add other items to the batter that will significantly enhance the pancakes' flavour.

Want to break the potato taste? Think the pancakes should have a stronger vegetable flavour? This variant is for you. Add finely grated celeriac and parsley root to the pancake mixture. These white vegetables will enhance the pancakes' flavour. Fried celeriac takes on an interesting, nutty flavour. Although these vegetables are delicate, they stand out in the dish. It's worth trying pancakes this way.

Ingredients:

                                  
• About 820 grams of potatoes,
• A 1-centimetre slice of celeriac,
• 1 parsley root,
• 2 shallots,
• 2 tablespoons of wheat flour,
• 1 egg,
• Salt and pepper to taste,
• Cilantro, optionally,
• 1 tablespoon of sour cream.

Preparation:

                  
1. Peel the potatoes and grate them or use a food processor. Do not mix them yet; set them aside for five minutes. Then, drain the accumulated juice.
2. Peel and grate the celeriac and parsley root. Chop the shallots very finely. Combine the prepared vegetables with the potatoes.
3. Next, add the flour, egg, and sour cream.
4. Mix the batter and season it with salt and pepper. Heat oil in the frying pan.
5. Fry thin pancakes until golden brown on both sides. Transfer them to a paper towel to absorb excess oil.