Rainbow Latkes
- Ready In:
- 30mins
- Ingredients:
- 26
- Yields:
-
10 latkes (per recipe)
ingredients
-
For the Red Beet Latkes
- 16 ounces red beets, peeled and quartered
- 1⁄4 red onion
- 1⁄4 cup matzo meal
- 2 teaspoons kosher salt
- 2 large eggs
-
For the Orange Sweet Potato-Carrot Latkes
- 14 ounces sweet potatoes, peeled
- 2 ounces carrots, peeled
- 1⁄4 yellow onion
- 1⁄4 cup matzo meal
- 2 teaspoons kosher salt
- 2 large eggs
-
For the Yellow Classic Potato Latkes
- 16 ounces russet potatoes, peeled and quartered
- 1⁄4 yellow onion
- 1⁄4 cup matzo meal
- 2 teaspoons kosher salt
- 2 large eggs
-
For the Green Broccoli-Zucchini Latkes
- 8 ounces broccoli
- 8 ounces zucchini
- 1⁄4 yellow onion
- 1⁄2 cup matzo meal
- 2 teaspoons kosher salt
- 2 large eggs
- applesauce
-
For the Horseradish Cream
- 1 cup sour cream
- 1 -2 tablespoon prepared horseradish
- kosher salt, to taste
directions
- Using a food processor fitted with the coarse grating attachment, grate together vegetables and onion [NOTE: for broccoli-zucchini latkes, grate zucchini separately, then transfer to a small bowl, salt, and allow to sit for 15 minutes before continuing with recipe].
- Transfer mixture to a medium bowl lined with cheesecloth and wring out thoroughly in cloth to squeeze out any liquid [NOTE: the broccoli-zucchini mixture will release a fair amount of liquid; be sure to squeeze it out completely]. Discard liquid, then toss vegetable mixture with remaining ingredients until completely incorporated.
- Heat ¼” of vegetable oil in a large nonstick skillet over medium-high heat. Working in batches, scoop ⅓ Celsius balls of latke mixture and drop into pan. Using a flat spatula, smash the latkes to flatten. Cook, flipping once, until golden, 2-3 minutes per side, then transfer to a paper towel-lined plate to drain.
- In a small bowl, whisk together sour cream and horseradish until smooth. Season to taste with salt and serve.
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RECIPE SUBMITTED BY
Food.com
United States
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