Ingredients

• 4 cups celery root, peeled, grated
• 1 tsp salt
• 1.5 tsp caraway seeds, toasted and ground
• 1.5 tsp fennel seeds, toasted and ground
• 2 eggs, lightly beaten
• ¼ cup rice flour or all purpose flour
• ground black pepper
• vegetable oil for frying

Procedure

1. Toss grated celery root with salt and let sit, covered, for at least one hour. This will cause the celery root to release a good deal of water. Wring celery root dry, simply by pressing it between your hands, or by wrapping in a clean towel and twisting as tightly as possible.
2. Fold in eggs, flour, caraway and fennel seed, and ground black pepper.
3. Add vegetable oil to a large skillet to a depth of approximately ¼ inch and heat to 375° F. Note that the temperature will drop as you add more pancakes. Test oil with a tiny amount of celery root. When oil bubbles, it is hot enough to fry the pancakes. Use approximately ¼ cup of batter for each pancake. Press lightly between your palms, flatten into disks approximately ¼” thick and add to frying oil. Let brown evenly on one side before turning to cook second side, approximately 3 to 4 minutes total. Cook only as many pancakes at one time as will fit in a single layer.
4. Transfer to a wire rack. Serve immediately. Can be made a few hours ahead and warmed in oven just before serving.