Place oven racks at the upper and lower thirds positions and preheat oven to 250 F.
Coarsely grate celery root into a bowl using the 1/3 inch-wide holes of a box grater.
Peel potatoes and coarsely grate into a large bowl. Add lemon juice and toss. Coarsely grate onions into the same bowl.
Transfer to towel, then gather the corners to form a sack. Twist tightly to wring out as much liquid as possible.
Return potatoes and onions into a clean bowl and stir in celery root, flour, eggs, salt, pepper and celery seeds until well combined.
Heat 1/3 inch of oil in a 12-inch nonstick skillet over moderately high heat until hot, but not smoking. Fill a ¼ cup measure (but do not tightly pack) with the latke mixture and carefully spoon into the heated skillet, then fry until the underside is a deep golden color (1 ½ to 3 minutes).
Turn over using 2 spatulas and fry until deep golden on all sides (1 ½ to 3 more minutes).
Transfer to paper towels to drain briefly. Keep warm in a baking dish in the oven.
Repeat frying process until all latkes are cooked.
Recipe Notes
Helpful Hints:
You may fry latkes 1 hour ahead of serving time.
You may shred the potatoes, onions and celery root in a food processer with the shredding disk.
However use 5 eggs (instead of 4), as the machine will grate more coarsely than hand grating and will require more binding.
Monitor the rate at which the latkes brown. If they brown very quickly, try reducing the heat to
moderate.
Okra, known as “lady’s fingers” in India, has a beautiful bright green color and looks wonderful on the table. This simple and easy way to cook okra will leave you with a delicious dish, without any of the okra “slime!”When buying fresh okra, avoid the flimsy, flexible ones. Look for crisp ones in which the tail end can be snapped off. Avoid the very hard okra that are over-ripe with brown seeds instead of the ideal white seeds. I also never cover okra when cooking because doing so will darken its color. Okra can be eaten with Indian flatbreads, such as Naan or Chapathi, and goes well when paired with lentil dishes. – Shubhra
If you’re using frozen okra, do not defrost. If you’re using fresh okra, wash the okra and pat dry with a kitchen towel. Trim the tip and head and discard. Slice each okra into ¼-inch (6-mm) pieces.
Pour the oil into a large nonstick skillet and place over medium heat. (Place over high heat if using frozen okra.) When the oil is heated, add the okra and lime juice. Sauté for 5 minutes, stirring frequently.
Reduce the heat to medium-low. Add the onion, turmeric, red pepper, salt, and black pepper. Stir to combine. Sauté until the okra is tender and the onion becomes transparent, stirring frequently, about 30 minutes.
Enjoy now or let cool to room temperature and refrigerate or freeze for later!
Recipe Notes
Okra has a peculiar, slimly substance to it that is released when the okra is cut and washed. The first time I cooked okra, I washed it after I chopped it and had slime everywhere! That is why it is important to wash it and pat dry before chopping to reduce the release of the sticky material. If you’re using frozen okra, it is best not to defrost it first, as it will become flimsy and release a lot of slimy substance. When okra is cooked with lime juice, any slime disappears as the okra cooks.
Combine celery and carrot in food processor. Pulse 10 times-or-until finely chopped.
Combine celery mixture and cabbage in a medium bowl.
Cover with plastic wrap and vent by poking several holes in the top. Microwave on high for 5 minutes and then drain.
Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, ½ teaspoon ginger, and garlic; sauté 2 minutes.
Add turkey; cook 5 minutes.
Remove from heat; stir in cabbage mixture, 1 ½ tablespoons soy sauce, and pepper. Cover and chill 15 minutes.
Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper
should look like a diamond). Spoon 3 tablespoons filling into center of wrapper.
Fold lower corner of egg roll wrapper over filling. Fold in trimmed corners.
Moisten top corner of wrapper with egg white; roll up jelly-roll fashion.
Lightly coat egg rolls with cooking spray, and place, seam side down, on a parchment paper lined baking sheet. Bake for 18 minutes or until golden brown.
Repeat procedure with remaining wrappers, filling, and egg white.
The Sauce
Combine ¾ cup soy sauce, vinegar, sesame oil, and 1 tablespoon ginger; serve with egg rolls.
