Potato Pancakes with Celery

Ingredients

• 600 g firm potatoes
• 400 g knollensellerie (celery root)
• 1 small apple
• 1 egg
• 2 tbsp potato starch
• Salt
• 0.5 tsp caraway seeds
• 2 tbsp cooking oil
• 4 dried apple rings

Instructions

1. 1.

   Peel and grate the potatoes, celery, and apple. Squeeze the grated potatoes with a kitchen towel to remove excess moisture; let it sit briefly, then drain so that the released starch remains at the bottom of the bowl. Mix the grated celery, apple, and potatoes with the egg, caraway seeds, and potato starch. Season with salt.

2. 2.

   Drop spoonfuls of the mixture into a lightly oiled pan (preferably non-stick) and flatten them. Fry 2-3 minutes until golden brown on one side, then flip and fry another 2-3 minutes until fully cooked. Repeat for all portions. Drain on paper towels and keep warm in an oven at 80°C if desired.

3. 3.

   Plate the potato-celery pancakes, top with a dried apple slice, and serve with fresh salad and a yogurt dip as desired.