Other herbs to try: parsley, thyme, tarragon, oregano, dill, basil…

1-lb peeled celeriac
1 large apple, peeled
1 T minced fresh sage, or 1 t dried sage
1/2 c minced red onion
1 t salt
black pepper, to taste
1 egg
6 T flour, plus extra if necessary
oil, for frying
sour cream, yogurt, mustard, or other condiments…

1. Preheat oven to 200 degrees. Line a baking sheet with some paper towels. (The paper towels will absorb any excess oil from the latkes.) Put a steamer basket in a saucepan, add an inch or so of water and bring to a boil.

2. Grate the peeled celeriac and apple–by hand, using the large holes of a box grater, or in a food processor, using the grating blade. Place grated celeriac and apple in the steamer basket, cover, and steam for 2 minutes. Transfer to a bowl and stir in the sage, onion, salt, and pepper. Add in the egg, then the flour, stirring just to combine.

3. Form roughly a heaping tablespoon of batter into a patty by hand. If the mixture seems a little too loose, add another tablespoon of flour. Repeat with the remaining batter to make 12 latkes.

4. Pour a thin layer of oil in a skillet over medium heat and warm until hot but not smoking (if it feels hot when you place your hand an inch or so above the pan, it’s ready). Carefully lay, depending on the skillet size, 4 or 5 latkes in the pan, without overcrowding–don’t let them touch. Cook for about 4 minutes, until the underside is golden. Flip over, pressing the patties down with a spatula to flatten slightly. Cook for another couple of minutes, or until golden. Remove from pan and put on a baking sheet and into the oven to keep warm while you finish cooking the remaining patties.

5. Serve as is, or with suggested condiments on top or beside.