Tricolor Vegetable Latkes

Recipe by Manami
READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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