Prep 30 mins
Cook 30 mins
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.
- 1 zucchini, grated
- 1 yellow squash, grated
- 1 1⁄2 teaspoons kosher salt, divided
- 1 teaspoon canola oil
- 1 small leek, sliced
- 1 large baking potato, peeled
- 1⁄2 sweet potato, peeled
- 1⁄4 teaspoon white pepper
- 1⁄2 small red onion, minced
- 3 tablespoons all-purpose flour
- 2 tablespoons matzo meal
- 1 large egg, beaten
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon garlic salt
- 1⁄4 teaspoon hot sauce
- canola oil
- 4 ounces thinly sliced cold smoked salmon (optional)
- sour cream
- caviar (optional)
- Arrange grated zucchini and squash on a large baking pan; sprinkle with 1 teaspoon kosher salt.
- Let vegetables rest 15 minutes.
- Drain well, pressing between paper towels, and set aside.
- Heat 1 teaspoon canola oil in a small sauté pan, and sauté leek 3 minutes or until soft; set aside.
- Grate potatoes, and press between paper towels to remove excess water.
- Place potatoes in a large bowl; add zucchini, squash, leek, remaining 1/2 teaspoon salt, and 1/4 teaspoon white pepper, and stir gently.
- Add red onion and next 6 ingredients, stirring gently to combine.
- Heat 2 to 4 tablespoons oil in a large nonstick skillet over medium-high heat.
- Spoon heaping tablespoons of latke mixture, if you have one use a scoop, squeeze out extra liquid, and form into flat patties.
- Fry latkes, in batches, 1 to 1 1/2 minutes on each side or until golden.
- Remove from skillet, and drain on paper towels.
- Top each with a piece of smoked salmon, a dollop of sour cream, and caviar.
- Serve immediately.
These were AMAZING!!!! You have to try them. The sweet potato, the dash of hot sauce, the onion, oh man. It all melds together into an incredible dish that makes everyone ask, "what's in here?" Will make these again and again. Oh, and the store I went to didn't have matzo meal, so I used ground up water crackers which did the trick.
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!