TRICOLOR VEGETABLE LATKES
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.
Provided by Manami
Categories Yam/Sweet Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- 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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Niraj Shani
[email protected]Overall, I thought these latkes were pretty good. I would definitely make them again.
Ashu
[email protected]I had a hard time getting the latkes to stay together. I think I might have grated the vegetables too finely. I'll try again next time with a coarser grate.
Mona Ahmad
[email protected]The latkes were a bit too oily for my taste, but they were still very flavorful. I think I would use less oil next time.
Junaid Abbas
[email protected]These latkes are a great way to use up leftover vegetables.
the legend
[email protected]I've made these latkes several times now and they're always a hit. They're so easy to make and they're always delicious. I love that I can use different vegetables depending on what I have on hand. I've made them with sweet potatoes, zucchini, carrot
Munir Auobi
[email protected]The latkes were absolutely delicious! The sweet potatoes, zucchini, and carrots were a perfect combination. I also liked the addition of the herbs, which gave the latkes a nice flavor boost.
Kayla Polius
[email protected]I made these latkes for a brunch party and they were a big hit. Everyone loved them! I especially liked how the latkes can be made ahead of time, which made it easy to prepare for the party.
Kevin Hogan
[email protected]Yum!
Katie Short
[email protected]The latkes turned out perfectly! They were crispy on the outside and soft and fluffy on the inside. The flavor was also spot-on. I loved the combination of sweet potatoes, zucchini, and carrots.
Boss Lady
[email protected]I'm not the best cook, but I was able to make these latkes without any problems. The instructions are very clear and easy to follow. I also really liked how the recipe included tips for making the latkes ahead of time.
samir Sunar
[email protected]These latkes are amazing! So easy to make and they taste incredible. I'll definitely be making them again.
Chaity Tina
[email protected]I made these latkes for a Hanukkah party and they were a huge hit! They're so easy to make and they're absolutely delicious. I love the combination of sweet potatoes, zucchini, and carrots. The latkes are crispy on the outside and soft and fluffy on