zoom Celeriac latkes with quick pickled cucumbers

    Save to your scrapbook

    Celeriac latkes with quick pickled cucumbers

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Celeriac latkes with quick pickled cucumbers

    • Vegetarian
    • Preparation time: 30 minutes
    • Cooking time: 20 minutes
    • Total time: 50 minutes

    Serves: 4 (makes 16)


    ½ celeriac, coarsely grated (ideally in a food processor)
    1 onion, coarsely grated (ideally in a food processor)
    3 tbsp 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

    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.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, October 2018 issue. Download the Waitrose & Partners Food app for the full issue


    Average user rating

    5 stars