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Tricolor Vegetable Latkes

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“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.”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

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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