← All recipes

🍽️ Crispy Celery Pancakes with Creamy Apple Dip

474 kcal · 30 min · 4 servings

Ingredients

• 1 tsp lemon zest
• 2 tbsp lemon juice
• 200 g sour cream
• 1 apple
• 1 spring onion
• salt
• pepper (from the mill)
• 0.5 tsp curry powder
• 500 g celeriac
• 1 potato
• 50 g walnut kernels
• 2 eggs
• 3 tbsp flour
• ghee (for frying)

Instructions

1. 1. Whisk the sour cream with the lemon juice in a small bowl.
2. 2. Peel the apple quarters and remove the core.
3. 3. Grate the apple coarsely.
4. 4. Wash the spring onions and slice them into thin rings.
5. 5. Set aside the grated apples and spring onion rings.
6. 6. Season the sour cream with salt, pepper, and curry powder.
7. 7. Mix the seasoned sour cream with the apples and spring onions.
8. 8. Peel the celeriac and grate it coarsely.
9. 9. Peel the potato and grate it finely.
10. 10. Combine the celeriac, potato, and walnuts in a large bowl.
11. 11. Add the eggs, flour, salt, pepper, and lemon zest.
12. 12. Mix all ingredients until you have a uniform batter.
13. 13. Heat ghee in a frying pan.
14. 14. Place one tablespoon of batter into the hot pan.
15. 15. Press the batter down slightly with the back of the spoon.
16. 16. Fry the pancakes for about three minutes per side until golden brown.
17. 17. Serve the warm pancakes with the apple sour cream.

Nutrition per serving

• kcal: 474
• Protein: 10 g · Fett/Fat: 37 g · Carbs: 25 g