These Sweet Potato and Celery Root Pancakes are most delicious when the pancakes are thin and lacy, so watch carefully during frying to avoid burning.
1 pound (4 cups) grated sweet potato
1/2 pound (2 cups) grated celery root*
2 shallots, minced
1 tablespoon chopped chives
2 teaspoons salt
1/2 teaspoon fresh ground white pepper
1/2 cup matzo meal
1/4 cup all-purpose flour
Vegetable oil for frying
Heat 1/2 inch of oil over medium heat in heavy skillet to approximately 350 degrees F. Combine all ingredients in glass bowl; mix well. Spoon 2 tablespoons batter per pancake into oil; flatten with spatula (do not fry more than 5 pancakes at once). Fry about 4 minutes per side, until edges are golden brown and crispy. Transfer to paper towels; blot dry. Serve with sour cream, vanilla-flavored yogurt, or cinnamon applesauce.