Tricolor Vegetable Latkes

READY IN: 1hr
Recipe by Manami

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.

Top Review by DianaEatingRichly

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.

Ingredients Nutrition

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.

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