first class rainbow latkes vest

rainbow latkes

yummy
Holidays

RAINBOW LATKES

Courtesy of Jake Cohen

Ingredients

  • 16ounces red beets, peeled and quartered
  • 1⁄4red onion
  • 1⁄4cup matzo meal
  • 2teaspoons kosher salt
  • 2large eggs
  • 14ounces sweet potatoes, peeled
  • 2ounces carrots, peeled
  • 1⁄4yellow onion
  • 1⁄4cup matzo meal
  • 2teaspoons kosher salt
  • 2large eggs
  • 16ounces russet potatoes, peeled and quartered
  • 1⁄4yellow onion
  • 1⁄4cup matzo meal
  • 2teaspoons kosher salt
  • 2large eggs
  • 8ounces broccoli
  • 8ounces zucchini
  • 1⁄4yellow onion
  • 1⁄2cup matzo meal
  • 2teaspoons kosher salt
  • 2large eggs
  • applesauce
  • 1cup sour cream
  • 1 -2tablespoon prepared horseradish
  • kosher salt, to taste

Direction

  1. 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].
  2. 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.
  3. 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.
  4. In a small bowl, whisk together sour cream and horseradish until smooth.  Season to taste with salt and serve.