Tricolor Vegetable Latkes

Manami's Note:

We are serving a latkes buffet for the first night of Chanukah and I want to include this recipe. It sounds very interesting! Not only for Chanukah, especially if the vegetables can't be seen, perfect for picky eaters! Coastal Living Magazine, 11/2007 edition. Chef Judy Gallagher. I allowed for resting time.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 1 zucchini , grated
• 1 yellow squash , grated
• 1 ½ teaspoons kosher salt , divided
• 1 teaspoon canola oil
• 1 small leek , sliced
• 1 large baking potato , peeled
• ½ sweet potato , peeled
• ¼ teaspoon white pepper
• ½ small red onion , minced
• 3 tablespoons all-purpose flour
• 2 tablespoons matzo meal
• 1 large egg , beaten
• ½ teaspoon baking soda
• ½ teaspoon garlic salt
• ¼ teaspoon hot sauce
• canola oil
• 4 ounces thinly sliced cold smoked salmon (optional)
• sour cream
• caviar (optional)

Directions:

1. Arrange grated zucchini and squash on a large baking pan; sprinkle with 1 teaspoon kosher salt.
2. Let vegetables rest 15 minutes.
3. Drain well, pressing between paper towels, and set aside.
4. Heat 1 teaspoon canola oil in a small sauté pan, and sauté leek 3 minutes or until soft; set aside.
5. Grate potatoes, and press between paper towels to remove excess water.
6. Place potatoes in a large bowl; add zucchini, squash, leek, remaining 1/2 teaspoon salt, and 1/4 teaspoon white pepper, and stir gently.
7. Add red onion and next 6 ingredients, stirring gently to combine.
8. Heat 2 to 4 tablespoons oil in a large nonstick skillet over medium-high heat.
9. Spoon heaping tablespoons of latke mixture, if you have one use a scoop, squeeze out extra liquid, and form into flat patties.
10. Fry latkes, in batches, 1 to 1 1/2 minutes on each side or until golden.
11. Remove from skillet, and drain on paper towels.
12. Top each with a piece of smoked salmon, a dollop of sour cream, and caviar.
13. Serve immediately.

Reviews

[Mikekey]

These are really delicious. Served with a brisket and they complimented it nicely. The addition of the sweet potato is a nice touch, but I bought the pale type and I think I should have used the dark orange type, which are called (mistakenly) yams. That would have given the color in the title. Will do that next time, or if not avaialable, I will try a carrot for color. Thanks for posting this!