Celery Root Latkes with Pastrami Recipe

• 2 1/2 pounds celery root, trimmed and peeled (about 4 medium celery roots)
• 1 medium yellow onion, peeled
• 3 large eggs, lightly beaten
• 1/4 cup matzo meal
• 2 teaspoons kosher salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper
• 2 cups vegetable oil, for frying
• 1/2 cup mayonnaise
• 2 tablespoons whole-grain mustard or prepared horseradish
• Freshly ground black pepper
• 12 ounces thinly sliced pastrami, at room temperature or warmed
• 3 kosher dill pickles, thinly sliced on the bias

1. Heat the oven to 250 degrees F and arrange a rack in the middle.
2. Set a wire rack over a baking sheet and set aside.
3. Using the coarse holes on a box grater or the medium-coarse shredding disk of a food processor, shred the celery root and onion and place in a large bowl.
4. Add the eggs, matzo meal, and measured salt and pepper and stir to combine; set aside.
5. Heat the oil in a large frying pan over medium-high heat until a piece of celery root instantly sizzles when dropped in, about 4 to 5 minutes.
6. Using a 1/4-cup measuring cup, scoop up the celery root mixture, tightly pack it, and carefully drop it into the pan.
7. Repeat until you have 4 mounds.
8. Using a spatula, gently press each mound into a flat disk about 1/2 inch thick.
9. Fry undisturbed until the bottoms of the latkes are golden brown, about 1 1/2 to 2 minutes.
10. Flip and fry until the latkes are golden brown on the other side, about 1 1/2 to 2 minutes more.
11. Transfer the latkes to the rack on the prepared baking sheet, season with salt, and place in the oven to keep warm.
12. Using a slotted spoon, skim and discard any bits of latke remaining in the pan.
13. Repeat frying the remaining celery root mixture 4 latkes at a time until all of the mixture has been used.
14. (Make sure to skim the remaining bits of latke between each batch.)
15. Place the mayonnaise and mustard or horseradish in a small bowl, season with pepper, and stir to combine.
16. Spread about 1 teaspoon of the mayonnaise mixture on each latke.
17. Divide the pastrami among the latkes.
18. Top with the pickle slices and serve immediately.

celery root, yellow onion, eggs, matzo meal, kosher salt, freshly ground black pepper, vegetable oil, mayonnaise, wholegrain mustard, freshly ground black pepper, kosher dill pickles

Taken from www.chowhound.com/recipes/celery-root-latkes-with-pastrami-30293 (may not work)