These cakes are inspired by the potato pancake or Latke--I love using celeriac or celery root because of the crisp and sweet celery flavor that mixes well with the potatoes and sweet potatoes. The rice flour holds everything together and gives the cakes a crispy fry while keeping them gluten free. This recipe makes a great holiday side dish and is delicious when served with sour cream or spiced applesauce.

Vegetable Peeler
Large Mixing Bowl
Box Grater
12" Cast Iron Pan or Non-Stick Skillet
Slotted Spatula for turning
2 baking sheet pans
paper towels

1 large celeriac (1 1/2) peeled
2 large russet baking potatoes
1 large sweet potato
1 large white onion
¾-1 cup rice flour
½ cup flat leaf parsley minced
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon ground celery seeds
About 1 1/2 cups extra virgin olive oil

1. Put oven racks in upper and lower thirds of oven and preheat oven to 250°F.
2. Coarsely grate celery root into a bowl using the 1/3-inch-wide holes of a box grater.
3. Peel potatoes and sweet potatoes and coarsely grate into a large bowl. Coarsely grate onions into same bowl.
4. Stir in garbanzo flour, salt, pepper, parsley and celery seeds until combined well.
5. Mixture should not be too loose and should hold together
6. Dredge cakes in rice flour.
7. Heat 1/3 inch oil in a cast iron pan or skillet over moderately high heat until hot but not smoking. Fill a 1/4-cup measure (not tightly packed) with mixture and carefully spoon it into pan, then flatten to 3 inches in diameter with a slotted spatula.
8. Form 3 more cakes in pan, then fry until undersides are golden brown (do not crowd the pan--stick to 4 cakes max), 2 to 3 minutes.
9. Gently turn over using a spatula and fry until deep golden all over, 1 1/2 to 3 minutes more. (If cakes brown too quickly, lower heat to medium.)
10. Drain on paper towels briefly and keep warm in 1 layer on a metal rack set in a baking pan in oven.
11. Make more cakes in same manner. Use a second rack and baking pan to keep last batches warm.