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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Yams Sweet Potatoes North American Low Protein Healthy Side Dishes Potatoes Vegetables American Jewish Ashkenazi European Dinner Party Holiday Event Kosher Low Fat Vegetarian Dietary Hanukkah Low Cholesterol Low Saturated Fat Low Calorie Healthy 2 Low In Something Onions Taste Mood Savory

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.

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 saut pan , and saut 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'.

Ingredients

zucchini, yellow squash, kosher salt, canola oil, leek, baking potato, sweet potato, white pepper, red onion, all-purpose flour, matzo meal, egg, baking soda, garlic salt, hot sauce, smoked salmon, sour cream, caviar