Celeriac latkes with quick pickled cucumbers
Waitrose and Partners

Celeriac latkes with quick pickled cucumbers

These are a twist on the Jewish classic potato latkes. Celeriac's nutty flavour goes wonderfully with the tangy sweetness of the pickles.

Please note, the ingredients in this recipe are not certified kosher as sold by Waitrose.

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  • Serves4
  • CourseSide
  • Prepare30 mins
  • Cook20 mins
  • Total time50 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • ½ celeriac, coarsely grated (ideally in a food processor)
  • 1 onion, coarsely grated (ideally in a food processor)
  • 3 tbsp Essential Plain Flour
  • 2 eggs, beaten
  • 1 tsp caraway seeds, crushed
  • 4 tbsp reduced fat soured cream
  • 1 tbsp chopped dill, plus extra to serve
  • 2 tbsp sunflower oil

For the pickled cucumber

  • 1 cucumber, thinly sliced
  • 4g fine sea salt
  • 1 tbsp white wine vinegar
  • 1 tbsp caster sugar


  1. For the pickle, put the cucumber in a sieve and sprinkle over the salt; drain over the sink or a bowl for at least 20 minutes. Meanwhile, put the celeriac and onion in a clean tea towel, hold over the sink and squeeze out as much liquid as possible. Tip into a large bowl. Mix in the flour, eggs and caraway; season and set aside.

  2. To finish the pickle, put the vinegar and sugar in a bowl and stir to dissolve. Press the salted cucumbers between sheets of kitchen paper to remove any excess moisture, then stir into the vinegar mixture; set aside. Mix the soured cream and dill in a small bowl, season and set aside.

  3. Heat the oil in a large frying pan. Dollop heaped tablespoons of latke mixture into the pan; press down with a fork or fish slice. Fry over a medium heat for a few minutes each side, until golden and crisp (you will need to do this in batches). Set aside on a wire rack until you’ve finished cooking – you may need an extra splash of oil for the last batch. To serve, divide the latkes between 4 plates and add a spoonful each of the dill soured cream and pickled cucumbers. Sprinkle with a little more dill before serving.


Typical values per serving when made using specific products in recipe


1,054kJ/ 252kcals



Saturated Fat












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