- 1 1/2 pounds large celery root (celeriac), peeled with a knife
- 1 1/2 pounds large russet (baking) potatoes
- 2 tablespoons fresh lemon juice
- 1 pound onions, quartered
- 2/3 cup all-purpose flour
- 4 large eggs, lightly beaten
- 1 1/4 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground celery seeds
- 1 1/2 cups vegetable oil
- Put oven racks in upper and lower thirds of oven and preheat oven to 250 degrees F.
- Coarsely grate celery root into a bowl using the 1/3-inch-wide holes of a box grater.
- Peel potatoes and coarsely grate into a large bowl. Add lemon juice and toss. Coarsely grate onions into same bowl.
- Transfer to towel, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible.
- Return potatoes and onions to cleaned bowl and stir in celery root, flour, eggs, salt, pepper, and celery seeds until combined well.
- Heat 1/3 inch oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Fill a 1/4-cup measure (not tightly packed) with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula. Form 3 more latkes in skillet, then fry until undersides are deep golden, 1 1/2 to 3 minutes. Turn over using 2 spatulas and fry until deep golden all over, 1 1/2 to 3 minutes more. (If latkes brown too quickly, lower heat to moderate.) Transfer to paper towels to drain briefly. Keep warm in 1 layer on a metal rack set in a shallow baking pan in oven. Make more latkes in same manner. Use a second rack and baking pan to keep last batches warm.