Celery Root-Parsnip Latkes

• 1 pound celery root, peeled and grated
• 1 pound parsnips, peeled and grated
• 1 medium onion, peeled and grated
• 1 1/4 cups matzo meal
• 3/4 cup chopped Italian parsley
• 5 large eggs
• 1 tablespoon kosher salt, more for serving
• 3/4 teaspoon cracked black pepper
• Safflower oil

1. Place grated celery root, parsnips and onion in a large bowl.
2. Sprinkle in matzo meal and toss mixture together with your hands.
3. Add parsley, eggs, salt and pepper and combine again using your hands until ingredients are incorporated.
4. Heat 2 tablespoons oil in a large saute pan over medium-high.
5. Take a heaping tablespoon of the mixture and flatten between your palms.
6. Fry latkes, without moving them, for 4 to 5 minutes, checking that they dont over-brown.
7. (You should be able to fry them in batches of 11 to 12, depending on pan size.)
8. Flip latkes, turn heat down to medium-low and fry another 4 minutes, or until well browned and tender.
9. Transfer to a baking sheet lined with paper towels.
10. Sprinkle with additional salt.
11. Serve warm.

celery root, parsnips, onion, matzo meal, italian parsley, eggs, kosher salt, cracked black pepper, safflower

Taken from cooking.nytimes.com/recipes/1014373 (may not work)