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.