Ingredients

For the latkes:

• 2 1/2 pounds celery root, trimmed and peeled (about 4 medium celery roots)
• 1 medium yellow onion, peeled
• 3 large eggs, lightly beaten
• 1/4 cup matzo meal
• 2 teaspoons kosher salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper
• 2 cups vegetable oil, for frying

To assemble:

• 1/2 cup mayonnaise
• 2 tablespoons whole-grain mustard or prepared horseradish
• Freshly ground black pepper
• 12 ounces thinly sliced pastrami, at room temperature or warmed
• 3 kosher dill pickles, thinly sliced on the bias

Description

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