Entrees/

Celery Root Pancakes with Chipotle Crema and Cilantro

Tortitas de Apionabo con Crema Enchipotlada y Cilantro
Servings: 12pancakes, enough for 4 as a light main dish, perhaps served with a salad
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Ingredients

Instructions

Using a food processor or box grater (use the large holes), grate the celery root and potatoes—you should have about 3 ¼ cups of each. In a medium bowl, mix together the celery root, potato, eggs, two-thirds of your chopped chipotles, 1/3 cup of the cilantro and 1 teaspoon salt.

Heat enough oil to lightly coat the bottom of a very large (12-inch) skillet (preferably a non-stick or seasoned cast iron) over medium-high. When the oil is hot, scoop up about ½ cup of the celery root mixture and drop it into the skillet; you should be able to get six mounds onto your large skillet at a time. Using a spatula, flatten them into pancakes about 3/8 inch thick. Let the pancakes sizzle until they are richly browned and crispy, 3 or 4 minutes, then flip and cook the other side. Remove them to a baking sheet and keep warm in a low oven while you cook the remaining pancakes.

While the pancakes are cooking, stir the remaining chipotle into the crema (or one of its stand-ins). Serve the pancakes topped with chipotle crema, a shower of the remaining cilantro and a generous sprinkling of queso añejo.

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Comments

  1. I have made these for about 6 or 7 people, how would I go about increasing quantity for about 20 people? Can I keep them on low in the oven for a few hours before serving them? Or is there a way to make these a day or two in advance and then reheat them? Thank you so much for your help.

    1. Hi Sapna, you could make these the day before and then reheat in the oven or in a microwave. The quality won’t be as good as making them fresh the day of, but they will still be wonderful! Good luck and let us know how it turns out.

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