Latkes with celery and herbs

3 large russet potatoes (about 1 1/2 pounds), peeled
1 onion
1 clove garlic, finely grated
kosher salt
1/2 tsp freshly ground nutmeg
1/2 tsp freshly ground pepper
1/4 cup finely chopped celery (use the inner stalks and leaves)
1/4 cup finely chopped fresh parsley
1 large egg, lightly beaten
1/4 cup all purpose flour

Grate the potatoes and onion on the large holes of a cox grater into a colander; add the garlic and 1 1/2 tsp salt and toss.  Let sit 5 minutes, then wrap in a clean kitchen towel and wring out as much liquid as possible.  Transfer the potato mixture to a large bowl.

Add the nutmeg, pepper and all but 1 T each of the chopped celery and parsley to the bowl.  Add the egg and flour and stir until combined.  Form 1/4 cupfuls of the potato mixture into balls, then glatten between your palms to make think 2-inch patties. Transfer to a plate.

Preheat the oven to 325 degrees and line a baking sheet with paper towels.  Heat abaout 1/4 in of oil in a large nonstick skillet over medium-high heat; working in batches, add the latkes and fry until golden brown, about 5 minutes per side.  Remove to the prepared baking sheet to drain then transfer to the overn to keep warm while you cook the next batch.

Season with salt and top with the reserved celery and parsley.  Serve with applesauce and/or sour cream.  (the latkes can be fried up to 2 hours ahead; reheat on a paper towel-lined baking sheet at 325 degrees, 10 to 15 minutes.)