Latkes with celery and herbs

Ingredients:

• 3 large potatoes (about 700 g), peeled
• 1 onion
• 1 clove garlic, finely grated
• 0.5 tsp freshly grated nutmeg
• 1/4 cup finely chopped celery stalk (remove the inner stalks with leaves)
• 1/4 cup finely chopped parsley
• 1 large egg, lightly beaten
• 1/4 cup premium flour
• Peanut oil or chicken fat, for frying
• Applesauce and/or sour cream, for serving (optional)

Preparation:

1. Grate the potatoes and onions coarsely into a colander, add the garlic and 1.5 tablespoons of salt, and stir. Let sit for 5 minutes, then wrap in a clean kitchen towel and squeeze out as much liquid as possible. Transfer the potato mixture to a large bowl.
2. Add the nutmeg, 1/2 teaspoon of black pepper, and most of the celery and parsley to a bowl, setting aside about 1 tablespoon of each. Add the egg and flour and mix. Scoop 1/4 cup of the potato mixture into balls, then flatten them between your palms to form thin patties about 2 inches (5 cm) in diameter; transfer to a plate.
3. Preheat oven to 160°C and line a baking sheet with paper towels.
4. Heat about 1/4 inch of peanut oil in a large nonstick skillet over medium-high heat. Fry the latkes, a few at a time, until golden brown, about 5 minutes per side. Transfer the latkes to the prepared baking sheet to drain off any excess grease, then place them in the oven to keep warm while you fry the next batch.
5. Season with salt and sprinkle with the remaining celery and parsley. Serve the latkes with applesauce and/or sour cream. Latkes can be fried up to 2 hours in advance; reheat in the oven on a paper towel-lined baking sheet at 325°F (160°C) for 10-15 minutes.