• Course: Side Dish

Ingredients:

• 2 large eggs, lightly beaten
• 1 cup low-fat or whole milk
• 1 cup flour
• 1/2 teaspoon salt, or to taste
• Freshly ground black pepper
• 1 medium leek (tough green top and root end trimmed off), cut in half lengthwise, cleaned and then cut crosswise into thin slices (2 cups)
• 1 medium (3/4 pound) celery root (celeriac), peeled, cut into chunks and grated in the food processor (3 cups)
• Vegetable oil, as needed

Directions:

Line a large baking sheet with paper towels. Preheat the oven to 200 degrees.

Combine the eggs and milk, then add the flour, salt and pepper to taste in a large mixing bowl; the consistency will resemble that of a pancake batter. Add the leek and grated celery root, mixing well to combine.

Fill a large skillet with about 1/2 inch of the oil; heat over medium heat. (To test whether the oil is hot enough, drop in a small bit of the pancake mixture; it should sizzle.) Use a soup spoon or small serving spoon to scoop up a tablespoon or two of the pancake mixture, then use a second spoon to carefully push the mixture into the hot oil; flatten slightly to form a pancake. Repeat until the pan is full but not crowded (about 5 or 6 pancakes). Cook for about 2 minutes, then use a thin spatula to loosen the pancakes from the bottom of the pan. Turn the pancakes over and cook for 4 to 5 minutes, until they are crisp and brown on the second side. Use a slotted spatula to transfer the pancakes to the lined baking sheet; keep warm in the oven. Repeat with the remaining mixture. Serve warm.

Recipe Source:

From In Season columnist Stephanie Witt Sedgwick.

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