Our family began enjoying latkes long ago, when our son was six years old.  His first grade teacher is Jewish and shared many of her traditions with families in the class.  We have enjoyed latkes many times since.  Even though Hanukkah officially ends this next week keep this recipe handy all year long.

Latkes were originally made with milk. The history of latkes is tied to the story of Judith. She fed an Assyrian general wine and salty cheese. When he passed out drunk she beheaded him with his sword and saved her village.  You can read the article here.  In Judith’s honor dairy products are included in Hanukkah celebrations.

Traditionally latkes are made from potatoes.  This recipe uses another root vegetable, celeriac.

“Celeriac, also called turnip-rooted celery or knob celery, is a variety of celery cultivated for its edible roots, hypocotyl, and shoots. It is sometimes called celery root. It was mentioned in Homer’s Odyssey as selinon. Wikipedia”  Celeriac is high in vitamin C and potassium. One cup of this vegetable contains 20% of RDA for vitamin C  and 468mg of potassium.
You can enjoy these delicious latkes any time you find celeriac in the market!
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