Olive Relish And Deviled Egg Latkes

• 2 cups potatoes, peeled and shredded
• 1 cup celery root, peeled and shredded
• 4 eggs, beaten
• 3 tablespoons grated onion
• 3 tablespoons all-purpose flour
• 1 pinch cayenne pepper
• 1 pinch nutmeg
• 1 1/2 teaspoon salt
• 1 cup canola oil, for frying
• 1 cup medium diced red onion, roasted in olive oil
• 2 tablespoons chopped parsley
• 3 tablespoons pitted black olives, roughly chopped
• 1 teaspoon extra virgin olive oil
• zest of one lemon
• Salt and pepper, to taste
• 4 hard-boiled eggs, halved
• 1 tablespoon chopped parsley
• 4 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon pickle relish
• salt, to taste

1. Place the potatoes and celery root in a cheesecloth and wring out all the moisture.
2. Stir together remaining ingredients and set aside until ready to form latkes.

potatoes, celery root, eggs, onion, allpurpose, cayenne pepper, nutmeg, salt, canola oil, red onion, parsley, black olives, extra virgin olive oil, zest of one lemon, salt, eggs, parsley, mayonnaise, mustard, pickle relish, salt

Taken from www.foodrepublic.com/recipes/olive-relish-and-deviled-egg-latkes-recipe/ (may not work)