Season: Spring

Potato pancakes are present in practi- cally every European cuisine, including Bulgarian. Growing up, I remember my dad making patatnik with grated pota- toes and feta cheese—it was so yummy! You might have memories of Jewish latkes, Irish boxty, or Czech brambor- aky. This is my potato-free version of the popular pancakes, inspired by a similar recipe in Miriam Kasin Hospodar’s Heaven’s Banquet.
These pancakes are beautifully browned and so delicious. Sweet and savory, with a subtle nutty tone of the roots’ earthiness—I would enjoy them anytime, but they feel especially bal- ancing in the cold weather. The taro not only enhances the taste but also replaces an egg’s binding effect.
Much more nutritious and flavorful than their potato cousins, Celery Root and Taro Pancakes draw attention and win praise every time we serve them at our cooking classes and events. Cashew Sour Cream (page 186), Green Tahini Sauce (page 219), Basil-Parsley Pesto (page 217), or Ayurvedic “Ketchup” (page 173) are sauce ideas to accom- pany these pancakes.