Latkes with celery root and mushrooms

Ingredients:

• 0.5 cup sour cream
• 2 tbsp finely chopped fresh chives
• 2 tsp white wine vinegar
• 1 potato (about 280 g), peeled
• Half a medium celery root, peeled
• 1 small onion
• 1 large egg, beaten
• 1/3 cup matzo meal or all-purpose flour
• 1 cup halved and thinly sliced ​​mushrooms
• 2 tsp fresh thyme + extra for sprinkling
• 1 clove of garlic, grated
• Vegetable oil or rendered chicken fat, for frying

Preparation:

1. In a small bowl, whisk together the sour cream, chives, vinegar, and a pinch of salt until smooth. Refrigerate until ready to serve.
2. Grate the potatoes, onion, and celery root coarsely into a colander set over a bowl. Add 1 teaspoon of salt and a pinch of freshly ground black pepper, mix well, and let sit for 5 minutes. Press the potato mixture firmly with your hands to remove as much liquid as possible. Pat dry with paper towels, then transfer to a large bowl.
3. Add the beaten egg, flour, mushrooms, thyme, and garlic to the potato mixture and mix well. Scoop 1/4 cup of the potato mixture into thick, thin pancakes, 8-10 cm in diameter. Transfer to a paper towel-lined baking sheet.
4. Preheat oven to 120°C (250°F). Heat 1/4 inch of vegetable oil or chicken fat in a large nonstick skillet over medium-high heat. Fry the latkes in batches until golden brown, 3-5 minutes per side, reducing the heat as needed if the latkes are browning too quickly. Transfer to a wire rack set on a rimmed baking sheet and sprinkle with salt. Keep the cooked latkes warm in the oven while you fry the next batch. Serve with sour cream sauce.