Celery-Root and Potato Latkes

Ingredients
Makes about 32 latkes
1 large celery root (celeriac; 1 1/2 lb), peeled with a knife
1 1/2 lb large russet (baking) potatoes (about 3 large)
2 tablespoons fresh lemon juice
1 lb onions, quartered
2/3 cup all-purpose flour
4 large eggs, lightly beaten
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon ground celery seeds
About 1 1/2 cups vegetable oil
Special Equipment
a kitchen towel (not terry cloth)
Step 1
Put oven racks in upper and lower thirds of oven and preheat oven to 250°F.

Step 2
Coarsely grate celery root into a bowl using the 1/3-inch-wide holes of a box grater.

Step 3
Peel potatoes and coarsely grate into a large bowl. Add lemon juice and toss. Coarsely grate onions into same bowl.

Step 4
Transfer to towel, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible.

Step 5
Return potatoes and onions to cleaned bowl and stir in celery root, flour, eggs, salt, pepper, and celery seeds until combined well.

Step 6
Heat 1/3 inch oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Fill a 1/4-cup measure (not tightly packed) with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula. Form 3 more latkes in skillet, then fry until undersides are deep golden, 1 1/2 to 3 minutes. Turn over using 2 spatulas and fry until deep golden all over, 1 1/2 to 3 minutes more. (If latkes brown too quickly, lower heat to moderate.) Transfer to paper towels to drain briefly. Keep warm in 1 layer on a metal rack set in a shallow baking pan in oven. Make more latkes in same manner. Use a second rack and baking pan to keep last batches warm.

Source: https://www.epicurious.com/recipes/food/views/celery-root-and-potato-latkes-231193