Celery Root Latkes with Pastrami

Ingredients

• 20 servings pepper black freshly ground
• 2.5 pounds celery root trimmed peeled ( 4 medium celery roots)
• 3 large eggs lightly beaten
• 3  dill pickles thinly sliced
• 2 teaspoons kosher salt plus more for seasoning
• 0.3 cup matzo meal 
• 0.5 cup mayonnaise 
• 2 cups vegetable oil for frying
• 2 tablespoons horseradish prepared
• 1 medium onion yellow peeled

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• wire rack
• spatula
• measuring cup
• box grater

Directions

1. Heat the oven to 250°F and arrange a rack in the middle. Set a wire rack over a baking sheet and set aside.Using the coarse holes on a box grater or the medium-coarse shredding disk of a food processor, shred the celery root and onion and place in a large bowl.
2. Add the eggs, matzo meal, and measured salt and pepper and stir to combine; set aside.
3. Heat the oil in a large frying pan over medium-high heat until a piece of celery root instantly sizzles when dropped in, about 4 to 5 minutes. Using a 1/4-cup measuring cup, scoop up the celery root mixture, tightly pack it, and carefully drop it into the pan. Repeat until you have 4 mounds. Using a spatula, gently press each mound into a flat disk about 1/2 inch thick. Fry undisturbed until the bottoms of the latkes are golden brown, about 1 1/2 to 2 minutes. Flip and fry until the latkes are golden brown on the other side, about 1 1/2 to 2 minutes more.
4. Place the mayonnaise and mustard or horseradish in a small bowl, season with pepper, and stir to combine.
5. Spread about 1 teaspoon of the mayonnaise mixture on each latke. Divide the pastrami among the latkes. Top with the pickle slices and serve immediately.